Ingredients
The following ingredients have 5 Servings
- 1 tbsp coconut oil
- 1 small yellow or white onion (chopped)
- 2 tbsp chopped fresh ginger
- 1 large clove garlic (minced)
- 1 red bell pepper (chopped)
- 1 large sweet potato (skinned and chopped into small pieces (about 1/2 inch))
- 1 cup chopped cherry or grape tomatoes
- 3 tbsp red thai curry paste
- 32 oz vegetable broth
- 1 14 oz can coconut milk (either lite or full fat)
- 1 14 oz can chickpeas (drained and rinsed)
- 2 cups cooked quinoa (preferably cooled*)
- 1 cup loose baby spinach leaves
- Juice of 3 limes
- Fresh cilantro (for garnish, optional)
Instruction
- Begin by heating a large pot to medium high heat. Add coconut oil and let melt.
- Once hot, add onion, ginger, garlic, bell pepper, and sweet potato. Cook the vegetables for 6-8 minutes, until sweet potatoes are soft and onion is clear. Add tomatoes.
- Coat vegetables with the curry paste, and immediately add the vegetable broth. Turn heat down to medium, add coconut milk and chickpeas. Let coconut milk "melt" and blend in the with the soup. Simmer for another 10-15 minutes.
- Add in quinoa, lime juice, spinach, and serve hot. Garnish with cilantro.
