Kidney Bean and Carrot Soup

This is another popular West Javanese dish that my family likes.

Ingredients:

• 2 cans of kidney beans
• 2 large carrots - slice thinly
• 2 cloves of garlic - crush - this is optional
  
• 4 shallots (Asian Onions) - slice thinly - these days, they can be purchased at a normal Supermarket. If not found, they be purchased at an Asian Grocery Store
  
• 2 stalks of spring onions - cut at 1 inch length
  
• 1 large fresh tomato - chopped into small pieces
  
• 4 Dry Asian bay leaves - can be purchased at an Asian Grocery Store
  
• 2 pieces of dry or fresh galangal root (look like ginger but harder, larger and smell different) - can be purchased at an Asian Grocery Store
• 2 table spoons of shaved Asian palm sugar
• 2 tea spoons of sea salt
• 1 tea spoon of white or black pepper
  
• 1/2 tea spoon of pured tamarind - you can purchase this at a normal Supermarket. If not found, it can be purchased from an Asian Grocery Store but often sold in slabs rather then pured in jars
• 1.5 l of boiling water
  
• 1 table spoon of cooking oil
  

Method:

• Saute sliced shallots and crushed garlic in oil until soft and sightly brown
  
• Add sliced carrots, kidney beans and boiling water
• Add chopped spring onions and tomatoes, then all the herb and spices listed above
• Boil until all ingredients and spices blend into a tasty soup

* Serve with hot jasmine rice, crispy split anchovies, plain omelet, salt and pepper tofu and Tempe and Asian crackers*

Enjoy..!