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Recipe for family meals :

Carrot Soup

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


1 lb Carrots, peeled and sliced
3 cups Chicken stock
3 tablespoons Butter, or margarine
2 medium Onions, chopped
1 bunch Shallots, chopped
1/4 cup Bell pepper, chopped
3 tablespoons Flour
2 cups Milk
1 1/2 cups Cheddar cheese, grated
1/8 teaspoon Pepper
ds Cayenne pepper
Salt to taste
Parsley for garnish

  • Cook carrots in stock until tender.
  • Drain and mash carrots, reserving liquid.
  • Sauté onions and bell pepper in butter until tender.
  • Add flour, stirring until smooth.
  • Gradually add milk; cook stirring constantly, until slightly thickened.
  • Add enough water to carrot liquid to make 2 cups.
  • Combine liquid, milk mixture, carrots, cheese and spices.
  • Stir constantly over moderate heat until soup is well heated and cheese is melted.
  • Garnish with parsley if desired.

Serves 4

Martin James