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.
