Ingredients
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2 cups roasted carrots
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1 tbsp olive oil
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2 tsp minced garlic
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2 cups can cannellini beans
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1 1/2 cups frozen corn
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1 1/2 cup quinoa
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4 cups reduced-sodium vegetable broth
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1 avocado
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1/2 cup cilantro
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1 tbsp lime juice
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2 cups multigrain tortilla chips
Steps
1
Peel and chop the carrots. In a medium pot, heat the oil on medium. Add carrots and cook 5–7 min., until beginning to soften. Add the garlic and cook 1 min., stirring.
2
Meanwhile, drain and rinse the beans. To pot, add 3½ cups water, beans, corn, quinoa, and vegetable broth. Season with salt and pepper.
3
Heat to boiling on high. Reduce heat to medium and simmer 15–20 min., until quinoa is cooked, stirring occasionally.
4
Peel and chop avocado. Finely chop cilantro. Stir lime juice into soup. Serve soup topped with avocado, cilantro, and chips.
