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Ingredients40 m servings 227 cals
Original recipe yields 6 servings
- 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.
- 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.
Per Serving: 227 calories; 5 g fat; 40.1 g carbohydrates; 7 g protein; 0 mg cholesterol; 524 mg sodium. Full nutrition