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  Recipe Home » Soups » Bean Soup With Carrot Salsa
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  Bean Soup With Carrot Salsa
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 274
Ingredients:
1 tsp Vegetable oil
1 Onion, chopped
2 Cloves garlic, minced
3/4 tsp Ground cumin and coriander
2 can Each 19 oz. white kidney beans, drained and rinsed
CARROT SALSA:
1 Carrot, grated
4 tsp Chopped fresh coriander or parsley
1 tsp Lemon juice
1/2 tsp Vegetable oil
Instructions:
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.
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