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.
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.
are a large variety of flavored pitta breads available,
and they make a nice accompaniment to hot or cold
soups. Try this soup with sesame or onion flavor".
teaspoons olive oil
1 onion, chopped
2 teaspoons curry powder
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
4 carrots, peeled and cut into 1" chunks
3 cups low-sodium chicken broth
1/4 cup plain low fat yogurt
Carrot curls and mint sprigs, to garnish
a medium nonstick saucepan, heat the oil.
the onion until softened, about 5 minutes.
the curry powder, coriander and cardamom; cook,
stirring, 1 minute.
carrots and then broth; bring to boil. Reduce
heat and simmer, covered, until carrots are
tender, about 20 minutes.
the broth into a large bowl.
a food processor or blender, purée the
carrots with 1 cup of the broth.
the purée into the remaining broth; refrigerate
covered until chilled.
Serve, topped with the yogurt and garnish with
a carrot curl and mint sprig.
in the yogurt tames some of the spiciness if
your curry powder has lots of kick.