Thai curry carrot potato pineapple peanut soup (aka Epic Random Soup)

Before I made it more "soupy"

My fiance said this soup should be named "Epic Random soup" hence the name above. The soup got his vote of approval which made me happy!

I made a veggie stew a few nights ago (forgot to write down what I put in it darn it) and had some potatoes and carrots left over and I wanted to use them up. This was a huge experiment for me as this is only my third time making soup and my first time cooking with curry lol But I had this Thai red curry that my brother had given me at Christmas that was looking at me with sad eyes begging to be used, so here we go :) It actually turned out surprisingly well!

If you don't like pineapple you can use a different juice or omit it all together. I really like the way the pineapple, peanut butter and spicy curry all play off of each other. But like all of my made up recipes if there is something you don't like, leave it out!

Ingredients:
3 Carrots chopped
3 large Red Potatoes chopped
1/2C Rice uncooked
1 can Light Coconut Milk
1 1/2 can Water
4T Peanut Butter creamy or chunky
1/4C crushed Peanuts (not needed if you use chunky PB)
1T Thai "Mae Ploy" Red Curry Paste
1T Ground Ginger
1T Sugar
1t Garlic
1t Black Pepper
1/2t Soy Sauce
1/2 can Pineapple Orange Juice concentrate
1 package Quorn "Chik'n Tenders"

Preparation:
Chop all potatoes and carrots, add to pot. Add remaining ingredients except the Quorn. Bring to a soft boil. Boil until potatoes and carrots are almost done. Add the frozen Quorn. Continue cooking until Quorn product has thawed. Eat :)