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Bean Soup with Carrot Salsa
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
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.
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