** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, for 3 minutes or until softened.
2. Add cumin and ground coriander; cook for 1 minute.
3. Add kidney beans and stock; bring to boil. Reduce heat, cover and simmer for 15 minutes.
4. Carrot Salsa: Meanwhile, in bowl, stir together carrot, fresh coriander, lemon juice and oil; set aside.
5. In food processor or blender, puree soup until smooth; if necessary, return to saucepan and heat through.
6. Season with salt and pepper to taste. Serve topped with carrot salsa.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Beans, Sulfites, Garlic, Fructose Malabsorption, Cilantro, Onion allergies.
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