Root Vegetable Curry Quinoa Soup
October 4, 2011 By 16 Comments
4-5 potatoes (I used purple potatoes from the garden)
1 qt chicken broth
1 can light coconut milk
2 T. red curry paste
1 tbsp chopped garlic
1 tsp. garam masala
1 c. quinoa
Chop all veggies in to bite sized pieces.
Whisk together curry paste and coconut milk until fully dissolved.
Add remaining ingredients to the slow cooker and cook on low heat for 6-8 hours or high heat for 3-4.
When you get home, cook quinoa according to package directions.
Place 1/2 c. quinoa in each bowl and top with soup. I like to serve it with red pepper flakes for those who like it a little spicier.