Make sure carrots and onions are chopped. In a large soup pot, melt 2 tablespoons coconut oil over medium-high heat. Sauté the onions and carrots for about 3-4 minutes, stirring occasionally. Add the garlic and keep stirring frequently, until fragrant. Stir in the dried spices and beans, allowing everything to cook for a few more minutes, continuing to stir often. Before the beans start to dry out, add enough water to completely cover them, and allow the water to come to a boil. Reduce heat to medium, cover and allow beans to simmer for about 30 minutes. Stir every so often. After 30 minutes check the beans for doneness (should be very tender). If the liquid is getting very low and the beans are not yet tender, add a bit more water to the pot, and continue to cook until the beans are soft. When they’re done, remove from heat and allow to cool slightly. Add the tender beans (and whatever water is left), a little at a time, into a blender with the lime juice. Purée until you have a thick and creamy soup. Experiment with the flavor, adding a touch of apple cider vinegar to help balance out the flavors. Season with sea salt. Serve with fresh chopped cilantro and scallions (optional).
Serve with a Hearty Salad.
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|Serving Size: 1 Serving (295g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 71 (26%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 64.1mg||2 %|
|Potassium 683mg||18 %|
|Total Carbohydrate 43.5g||13 %|
|Dietary Fiber 14.2g||57 %|
|Sugars, other 29.4g|
|Protein 11.6g||17 %|
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Calories per serving: 268
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