Bean Soup With Carrot Salsa Recipe

• 1 tsp Vegetable oil
• 1 x Onion, minced
• 2 x Cloves garlic, chopped
• 3/4 tsp Grnd cumin and coriander
• 2 can Each 19 ounce. white kidney beans, liquid removed and rinsed
• 1 x Carrot, grated
• 4 tsp Minced fresh coriander or possibly parsley
• 1 tsp Lemon juice
• 1/2 tsp Vegetable oil

1. In saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, for 3 min or possibly till softened.
2. Add in cumin and grnd coriander; cook for 1 minute.
3. Add in kidney beans and stock; bring to boil.
4. Reduce heat, cover and simmer for 15 min.
5. Carrot Salsa: Meanwhile, in bowl, stir together carrot, fresh coriander, lemon juice and oil; set aside.
6. In food processor or possibly blender, puree soup till smooth; if necessary, return to saucepan and heat through.
7. Season with salt and pepper to taste.
8. Serve topped with carrot salsa.
9. Makes 4 servings.

vegetable oil, onion, garlic, cumin, white kidney beans, carrot, fresh coriander, lemon juice, vegetable oil

Taken from cookeatshare.com/recipes/bean-soup-with-carrot-salsa-81057 (may not work)