Curry Chicken and Quinoa Soup

Ingredients

• 2 1/2 Tbsp olive oil
• 3 medium carrots, diced, 1 1/4 cups
• 1 large yellow onion, chopped, 1 3/4 cups
• 1 large red or yellow bell pepper, diced, 2 cups
• 1 Tbsp peeled and finely minced fresh ginger
• 6 garlic cloves, minced, 2 Tbsp
• 1 Tbsp ground coriander
• 2 tsp ground cumin
• 3/4 tsp paprika
• 3/4 tsp turmeric
• 1/2 tsp ground cinnamon
• 1/8 tsp cayenne pepper, or more to taste
• 3 cans low-sodium chicken broth
• 1 can fire roasted diced tomatoes
• 1/2 cup quinoa, well rinsed and drained
• Salt and freshly ground black pepper
• 2 cups cooked shredded chicken breasts or thighs
• 1 can chick peas, drained and rinsed
• 1/2 cup heavy cream or coconut milk
• 1/4 cup chopped cilantro

Directions

Set a large pot over medium-high heat and warm the olive oil. Add the carrots, onion, bell pepper, and ginger, then cook for 5 minutes, stirring as they soften. Stir in the garlic and cook for 1 minute longer. Sprinkle in the coriander, cumin, paprika, turmeric, cinnamon, and cayenne pepper, and cook everything together for 1 more minute. Add the chicken broth, tomatoes, and quinoa, then season with salt and pepper to taste. Bring the soup to a boil, lower the heat to medium-low, cover the pot, and simmer, stirring here and there, until the quinoa is tender, about 15 minutes. Stir in the chicken, chick peas, and cream, and cook until warmed through, about 1 minute. Finish with the cilantro and serve warm.