Instructions:

1. In a pot, sauté onion, carrot, and potato in butter until softened.
2. Add minced garlic, cumin, coriander, and cinnamon; stir for 1 minute.
3. Pour in chopped tomatoes, chilli sauce, and vegetable stock.
4. Blend the mixture until smooth using a blender or immersion blender.
5. Return the puree to the pot, add red kidney beans, and simmer until well combined.
6. Stir in lemon juice and cooked soup noodles.
7. Serve and enjoy the velvety Moroccan Spiced Bean Chowder !