Instructions

1. In a large soup pot saute the garlic in olive oil for a minute or two. Add the carrots, onion, and peppers and saute until just tender.
2. Add chicken broth, coconut milk, shredded chicken and cooked quinoa. Stir in seasonings (curry powder, curry paste, salt and pepper). Let simmer on low for 10-15 minutes (let it thicken up a bit). If it gets too thick add more broth if needed.
3. **if you need to cook the chicken, boil 2 breast (or 6 tenders) in water until cooked through. Remove chicken and shred. if you need to cook the quinoa, bring 2 cups chicken broth to a boil, stir in 1 cup quinoa, reduce heat to low, cover and let simmer for 15 minutes. Measure out 1 1/2 cups for the soup.