Bring 2 cups of water and quinoa to a boil. Reduce heat, cover and let simmer for 15-20 minutes, or until quinoa is cooked. Set aside.
Roughly chop onion, garlic, and carrots.
Place vegetables into food processor along with curry powder, cinnamon, and ginger. Pulse until it is a coarse paste.
In a large soup pot, heat butter over medium heat. Add vegetable paste and cook for 1 minute. Whisk in 3 cups of chicken broth, coconut milk, and tomatoes.
Bring to a simmer and let simmer for 10 minutes.
Add chicken, red bell pepper, green onion, and quinoa and stir to combine.
Add last cup of chicken broth so soup is your desired consistency.
Season with salt and pepper, to your liking.
Serve topped with a dollop of plain yogurt.
Enjoy!