Title: Pantry soup: bean soup with carrot salsa
 Categories: Vegetables, Soups
      Yield: 4 Servings
 
  1 1/2 ts Vegetable oil
      1    Onion, chopped
      2    Garlic cloves, minced
    3/4 ts Ground cumin
    3/4 ts Ground coriander
     38 oz Canned white kidney beans
           -drained and rinsed (2 cans)
      3 c  Vegetable/chicken stock
      1    Carrot, grated
      4 ts Fresh coriander, chopped
           -or parsley
      1 ts Lemon juice
           Salt
           Pepper
 
  In pot, heat 1 ts oil over medium heat; cook onion and garlic for 3
  minutes or until softened. Add cumin and coriander; cook for 1
  minute. Add beans and stock; bring to boil. Reduce heat; simmer,
  covered, for 15 minutes.
  
  Meanwhile, in bowl, form the carrot salsa by stirring together carrot,
  fresh coriander. lemon juice and remaining oil. Set aside.
  
  In food processor or blender, pure soup until smooth; if necessary,
  return to saucepan and heat through. Season with salt and pepper to
  taste. Laddle into bowls; top with carrot salsa
  
  Per Serving: about 275 calories, 17 g protein, 4 g fat, 47 g
  carbohydrate very high source fibre, good source iron