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Ingredients

1 tablespoon olive oil 2 cups chopped onion 1 red bell pepper, seeded and chopped 4 cloves garlic, chopped 1 ½ tablespoons mild curry powder 2 teaspoons ground ginger ¼ teaspoon cayenne pepper 6 cups vegetable broth 2 cups chopped tomatoes 1 Granny Smith apple, peeled and chopped 1 cup quinoa 3 tablespoons dried currants ½ cup chopped fresh cilantro 1 pinch sea salt and ground black pepper to taste

Nutrition Info

226.6 calories carbohydrate: 40.1 g cholesterol: : - fat: 5 g fiber: 6.5 g protein: 7 g saturatedFat: 0.6 g servingSize: - sodium: 524.4 mg sugar: 13.2 g transFat: : - unsaturatedFat: : -

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.

6 servings

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