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Thai Curry Red Pepper & Quinoa Soup
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

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.

Course: Main Course
Cuisine: Thai
Servings: 6 -8
Calories: 237 kcal
Author: Sandra
  • 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
  1. 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.
  2. Continuously stir over medium-high heat until red peppers are tender - about 8-10 minutes - depending on your heat.
  3. Remove from heat and add peppers and shallots to a food processor or blender.

    I do this in half batches to not over fill the blender.

  4. Add coconut milk, vegetable broth and red curry paste to the food processor or blender with the peppers.
  5. Blend on high until soup is completely smooth, about 45-60 seconds.
  6. Pour soup back into the pot that you used to cook the peppers, and season with salt and pepper.
  7. Cook over medium heat for about 8-10 minutes.
  8. 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 Facts
Thai Curry Red Pepper & Quinoa Soup
Amount Per Serving (1 cup)
Calories 237 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Sodium 634mg 26%
Potassium 412mg 12%
Total Carbohydrates 27g 9%
Dietary Fiber 4g 16%
Sugars 9g
Protein 4g 8%
Vitamin A 100.5%
Vitamin C 186.4%
Calcium 6.3%
Iron 10.1%
* Percent Daily Values are based on a 2000 calorie diet.