Title: Bean Soup with Carrot Salsa
Categories: Soups, Vegetables
Yield: 4 Servings

1 ts Vegetable oil
1 Onion, chopped
2 Cloves garlic, minced
3/4 ts Ground cumin and coriander
2 cn Each 19 oz. white kidney
-beans, drained and rinsed
CARROT SALSA:
1 Carrot, grated
4 ts Chopped fresh coriander or
-parsley
1 ts Lemon juice
1/2 ts Vegetable oil

In saucepan, heat oil over medium heat; cook onion and garlic, stirring
occasionally, for 3 minutes or until softened. Add cumin and ground
coriander; cook for 1 minute.

Add kidney beans and stock; bring to boil. Reduce heat, cover and simmer
for 15 minutes.

Carrot Salsa: Meanwhile, in bowl, stir together carrot, fresh coriander,
lemon juice and oil; set aside.

In food processor or blender, puree soup until smooth; if necessary, return
to saucepan and heat through. Season with salt and pepper to taste. Serve
topped with carrot salsa. Makes 4 servings. Typed in MMFormat by
cjhartlin@msn.com Source: The Canadian Living 20th Anniversary Cookbook.
Posted to MM-Recipes Digest by "Cindy Hartlin"
on Apr 17, 1998