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.