Vegetarian

Carrot-Cilantro Soup with Salsa and Black Bean Dip is for Lunch.

Carrot-Cilantro Soup with Salsa and Black Bean Dip takes several minutes to prepare.

Carrot-Cilantro Soup with Salsa and Black Bean Dip takes several minutes to cook.

Carrot-Cilantro Soup with Salsa and Black Bean Dip makes 5 servings.

The ingredients for Carrot-Cilantro Soup with Salsa and Black Bean Dip are:

Olive Oil, 1 tbsp
Onions, red, raw, 0.5 medium (2-1/2" dia), diced
Garlic, 4 cloves, minced
*Potato, raw, 2 small (1-3/4" to 2-1/2" dia.), diced
Carrots, raw, 500 grams, diced
*cumin, 2 tsp
*coriander, ground, 2 tsp
Pepper, black, 1 dash
*Knorr's Simply Vegetable Broth (fat free), 2 cup
Water, tap, 2 cup (8 fl oz)
*Canned Chipotle Peppers in Adobo Sauce, 0.3 tbsp
Milk, 2%, 1 cup
*Cilantro (bunch), 1 serving

*1 can safeway organic black beans *rinsed, 15 oz
*Cilantro (bunch), 0.5 bunch, rinsed
*365 All Natural Sundried Tomatoes, 20 gram(s) (rehydrate by placing in a bowl and covering with boiled water for ten mintues)
*1/2 tsp. Cumin Powder, 1 serving
*Coriander Seed, Ground (1 Tbsp), 0.3 tbsp

*Cilantro (bunch), 0.5 serving
Red Ripe Tomatoes, 3 medium whole (2-3/5" dia), seeded and finely chopped
Jalapeno Peppers, 0.75 pepper, seeded and minced
Onions, red, raw, 0.5 medium (2-1/2" dia), finely diced
Lime Juice, 1 wedge yields

*Crispbread,Light Rye,Wasa (15 slices)

Here is how you make Carrot-Cilantro Soup with Salsa and Black Bean Dip:

SOUPHeat the olive oil in a soup pot. Add the onion and saute until soft. Add in the garlic, potatoes, carrots, cumin, coriander and pepper. Saute five minutes.Add the vegetable stock and water. Bring to a boil, cover, reduce heat and simmer for thirty minutes.BLACK BEAN DIPWhile the soup simmers, puree the canned black beans (rinsed and drained), half a bunch of cilantro, the rehydrated sundried tomatoes, cumin and coriander.FRESH SALSAWhile the soup simmers, combine the cilantro, tomatoes, jalapeno, red onion and lime juice to make your salsa fresca.BACK TO THE SOUPAfter thirty minutes of simmering, turn off heat. Puree with an immersion blender, then add in cilantro (to taste) and puree again. Stir in milk and reheat if required.SERVEServe the carrot-cilantro soup warm, topped with a scoop of fresh salsa. On the side, serve the black bean dip with Wasa Light Rye Crispbread.Serving Size:?Serves five.

The nutritional information for Carrot-Cilantro Soup with Salsa and Black Bean Dip is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 418.4

• Total Fat: 4.6 g
• Cholesterol: 3.9 mg
• Sodium: 268.1 mg
• Total Carbs: 81.0 g
• Dietary Fiber: 11.6 g
• Protein: 19.5 g

Carrot-Cilantro Soup with Salsa and Black Bean Dip is Mexican cuisine.