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5 from 1 vote

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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Thai
Servings: 6 -8
Calories: 237kcal
Author: Sandra

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: 1cup | Calories: 237kcal | Carbohydrates: 27g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 634mg | Potassium: 412mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5025IU | Vitamin C: 153.8mg | Calcium: 63mg | Iron: 1.8mg