Thai Curry Red Pepper Quinoa Soup
Warm Up With Thai Curry Red Pepper Quinoa Soup!
Looking for a vibrant, flavorful, and surprisingly healthy soup to brighten up your week? Our Thai Curry Red Pepper Quinoa Soup is the answer! This creamy, comforting soup is packed with nutrients, easy to make, and bursting with authentic Thai flavors. It’s perfect for a cozy dinner, a light lunch, or even a satisfying meal prep option.
This isn’t your average soup. The star of the show is the beautiful red pepper base, which provides a natural sweetness and gorgeous color. Combined with creamy coconut milk, fragrant red curry paste, and the added goodness of quinoa, you get a soup that’s both delicious and good for you. Quinoa adds a lovely texture and a boost of protein, making this soup incredibly filling.
What makes this soup special?
- Flavorful & Aromatic: The red curry paste and coconut milk create a rich and authentic Thai flavor profile.
- Nutrient-Packed: Red peppers are loaded with Vitamin C, and quinoa provides a complete protein source.
- Easy to Make: This soup comes together in just 20 minutes, making it perfect for busy weeknights.
- Versatile: Adjust the amount of red curry paste to control the spice level, making it family-friendly.
Tips for the Best Soup:
- Roasting the Peppers: For an even deeper flavor, consider roasting the diced red peppers for 15-20 minutes before sautéing. This caramelizes the natural sugars and adds a smoky note.
- Spice Level: Start with 2 tablespoons of red curry paste and add more to taste. Different brands vary in heat, so it’s best to start conservatively.
- Garnish Power: Don’t skip the garnishes! Fresh cilantro and a dollop of coconut yogurt add a beautiful finishing touch and enhance the flavors.
Frequently Asked Questions:
Q: Can I use a different type of pepper?
A: While red peppers provide the best flavor and color, you can substitute with orange or yellow bell peppers. Avoid green peppers, as they have a slightly bitter taste.
Q: Is this soup vegan/vegetarian?
A: Yes! This recipe is naturally vegan and vegetarian.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly upon thawing. It’s best to freeze it in individual portions for easy reheating.
Q: What can I serve with this soup?
A: This soup pairs well with a side of brown rice, a fresh salad, or some crusty bread for dipping.
Get ready to cozy up with a bowl of this delicious and healthy Thai Curry Red Pepper Quinoa Soup! It’s a flavor explosion you won’t soon forget.
Thai Curry Red Pepper Quinoa Soup
Ingredients
- 6 cups red peppers, diced
- 1 medium shallot, diced
- 2 tablespoons olive oil
- 4 cups coconut milk
- 4 cups vegetable broth
- 2 tablespoons red curry paste
- 1 cup cooked quinoa
- to taste cilantro, for garnish
- to taste coconut yogurt, for garnish
Instructions
- Drizzle olive oil over the diced red peppers and shallots. Place over medium-high heat and stir to coat.
- Continuously stir until the red peppers are tender, about 8-10 minutes, depending on the heat.
- Remove from heat and add the peppers and shallots to a food processor or blender. Blend in half batches to avoid overfilling.
- Add the coconut milk, vegetable broth, and red curry paste to the blender with the peppers. Blend on high until smooth, about 45-60 seconds.
- Pour the soup back into the pot and season with salt and pepper to taste.
- Cook over medium heat for about 8-10 minutes.
- Serve in bowls. Top with 1/4 cup of cooked quinoa, cilantro, and a dollop of coconut yogurt, if desired.
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