This was a delicious, with a great combination of spices. It was also great as leftovers.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large pot over medium-high heat; cook and sir onion and red bell pepper until softened, 6 to 8 minutes. Add garlic, curry, ginger, and cayenne pepper to onion mixture; cook and stir until evenly coated, about 30 seconds.

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  • Mix vegetable broth, tomatoes, Granny Smith apple, quinoa, and currants into onion mixture; bring to a boil. Reduce heat to low, cover pot, and simmer until quinoa is tender, 15 to 20 minutes. Stir cilantro into soup and season with sea salt and pepper.

Cook's Note:

Chopped raisins can be substituted for the currants.

Nutrition Facts

227 calories; protein 7g 14% DV; carbohydrates 40.1g 13% DV; fat 5g 8% DV; cholesterolmg; sodium 524.4mg 21% DV. Full Nutrition