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Dinner in 50 Minutes

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Pinch brown sugar (optional)

For the soup: In a large pot or saucepan over medium heat, heat the oil. Add the onion, carrot and garlic and cook, stirring occasionally, until the vegetables are softened, about 7 minutes. Add the cumin and coriander and cook, stirring constantly, for 30 to 60 seconds.

Add the stock, orange juice, beans and salt, black pepper, ground chipotle pepper and/or hot pepper sauce to taste, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Remove from the heat; set aside to cool for 10 minutes.

Transfer the soup to a blender and puree until smooth. Taste and adjust the seasoning accordingly.

For the salsa: In a bowl, combine the salsa ingredients. (If using mango, you may be want to add a pinch of brown sugar.) Set aside at room temperature.

To serve, top each serving of soup with a mound of the salsa and serve with spoons or tortilla chips.

Per serving (using avocado): 286 calories, 10 gm protein, 29 gm carbohydrates, 16 gm fat, 3 mg cholesterol, 3 gm saturated fat, 559 mg sodium, 10 gm dietary fiber

-- Renee Schettler

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