Thai Curry Red Pepper Quinoa Soup

Thai Curry Red Pepper Quinoa Soup is an easy 30-minute meal made with red curry, coconut milk, and quinoa. Skip take-out and make this healthy twist instead.

Sometimes making dinner can be a struggle. Trying to make a quick meal so that the kids can get to dance class, basketball practice, scouts, or whatever their after school activity on time is hard. On these kinds of nights, it’s important for our whole family to get enough substance to help finish the day. That makes protein-packed meals like this Thai Curry Red Pepper Quinoa Soup a must.

My kids love take-out, and I love making meals that replicate some of our take-out favorites, mine being anything curry – red curry to be exact.

So I made this Thai Curry Red Pepper Soup, and while it was amazing, it just wasn’t enough. I decided to add quinoa, and it was a great move. Not only was it a perfect addition to the soup, but it was also absolutely gorgeous. I used Bob’s Red Mill Tricolor Quinoa. It is my favorite quinoa because it’s a blend of white, red and black quinoa. I love this quinoa on salads too, as it adds a pop of color to any dish you make. The fact that it is 100% whole grain and brings iron, fiber, and protein to our meals is a huge win.

This year we have a goal of eating foods that give our bodies more energy and substance. But eating healthier doesn’t mean that it needs to lack in flavor or be without chocolate, right? I love quinoa because it is a whole grain super good and there are so many things you can do with it.

Bob’s Red Mill Quinoa cooks in just 15 minutes and the best part of this quinoa is that it is pre-washed, that means no additional rinsing is required {phew}.

I am excited about my newfound love of quinoa and curry soup. I am excited to try this quinoa twist on some of our other take-out favorites. Do you have a favorite quinoa recipe? I would love to hear some of your ideas and recipes your entire family loves, so be sure to comment below.

Skip the take-out friends, and try this Thai inspired dish of Thai Curry Red Pepper Quinoa Soup. XOXO San

How do you make Thai Curry Red Pepper Quinoa Soup?

Cook quinoa according to the package.

In a large pot add all of the diced red peppers and shallots.

Drizzle olive oil over the peppers and onions and place over medium-high heat. Stir to coat peppers and shallots in oil.

Continuously stir over medium-high heat until red peppers are tender – about 8-10 minutes – depending on your heat.

Remove from heat and add peppers and shallots to a food processor or blender. *I do this in half batches to not overfill the blender.

Add coconut milk, vegetable broth and red curry paste to the food processor or blender with the peppers.

Blend on high until soup is completely smooth, about 45-60 seconds.

Pour soup back into the pot that you used to cook the peppers, and season with salt and pepper.

Cook over medium heat for about 8-10 minutes.

Serve in bowls. Add 1 cup of soup, top with 1/4 cup of cooked quinoa and garnish with cilantro and a dollop of coconut yogurt, if desired. Optionally, you may add the quinoa and cilantro to the pot, stir to combine and serve.

Want some more curry inspired dishes? Try my Slow Cooker Butter Chicken, Broccoli Chicken Curry Casserole, or this Coconut Curry Chicken.

Don’t forget to pin this to your favorite Pinterest board for later.

Thai Curry Red Pepper & Quinoa Soup

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Servings: 6 -8

Calories: 237 kcal

Thai Curry Red Pepper Quinoa Soup is an easy 30-minute meal made with red curry, coconut milk, and quinoa. Skip take-out and make this healthy twist instead.

ByBy: Sandra

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Ingredients

 

Ingredients

• ▢ 6 red bell peppers diced
• ▢ 2 shallots diced
• ▢ 1/4 cup olive oil
• ▢ 2 cups coconut milk I used the refrigerated coconut milk
• ▢ 4 cups vegetable broth
• ▢ 2 tablespoons red curry paste
• ▢ 3/4 cup uncooked Bob's Red Mill Tri-Color Quinoa cook according to package instructions
• ▢ Salt & pepper to taste

Optional Toppings

• ▢ 1 cup roughly chopped fresh cilantro
• ▢ coconut yogurt

Instructions

 

Instructions

• In a large pot add all of the diced red peppers and shallots. Drizzle olive oil over the peppers and onions and place over medium-high heat. Stir to coat peppers and shallots in oil.
• Continuously stir over medium-high heat until red peppers are tender - about 8-10 minutes - depending on your heat.
• Remove from heat and add peppers and shallots to a food processor or blender.

  I do this in half batches to not overfill the blender.
  
• Add coconut milk, vegetable broth and red curry paste to the food processor or blender with the peppers.
• Blend on high until soup is completely smooth, about 45-60 seconds.
• Pour soup back into the pot that you used to cook the peppers, and season with salt and pepper.
• Cook over medium heat for about 8-10 minutes.
• Serve in bowls. Add 1 cup of soup, top with 1/4 cup of cooked quinoa and garnish with cilantro and a dollop of coconut yogurt, if desired. Optionally, you may add the quinoa and cilantro to the pot, stir to combine and serve. 

NUTRITION

Serving: 1cupCalories: 237kcalCarbohydrates: 27gProtein: 4gFat: 12gSaturated Fat: 2gSodium: 634mgPotassium: 412mgFiber: 4gSugar: 9gVitamin A: 5025IUVitamin C: 153.8mgCalcium: 63mgIron: 1.8mg

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This is a sponsored post written by me on behalf of Bob’s Red Mill.