Black Bean - Carrot Soup

Here is a creamy, fiber rich soup with a beautiful hue, somewhat representing the fall season around here. A pumpkin soup recipe that I saw on my local television channel is the inspiration behind this black bean - carrot soup.  Since there were no "pumpkin soup" takers at home, I started with replacing it by carrot but in the middle, deviated completely from the original recipe to create my own version for BM#9. :)

Ingredients:

1 Tbsp olive oil / butter

1 clove garlic

1 onion, finely minced

1 tomato, diced

1/2 cup cooked / canned black beans

1 big carrot / 2 small carrots - peeled and diced

2 cups vegetable broth

Salt and pepper to taste

(Optionally, chili powder & cumin powder can be added to the soup.)

Method:

In a stock pot, melt the butter or add olive oil. Saute onions and garlic until they are translucent. Then add tomatoes, carrot, beans, vegetable broth, salt and pepper. Simmer on low heat until the vegetables are tender. 

This soup can be served as is or puree the whole mixture and serve. Garnish with croutons if desired.

This is going to be my entry for Susan's MLLA, 40th edition hosted by me this month.

This also goes to
1. "Global Food Festival" by Kalyani
2. "Soups & Salads Mela" by Srivalli.

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