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Recipe for family meals :

Indian 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.

"There 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".


2 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

  • In a medium nonstick saucepan, heat the oil.
  • Sauté the onion until softened, about 5 minutes.
  • Add the curry powder, coriander and cardamom; cook, stirring, 1 minute.
  • Add carrots and then broth; bring to boil. Reduce heat and simmer, covered, until carrots are tender, about 20 minutes.
  • Strain the broth into a large bowl.
  • In a food processor or blender, purée the carrots with 1 cup of the broth.
  • Stir the purée into the remaining broth; refrigerate covered until chilled.
  • Serve, topped with the yogurt and garnish with a carrot curl and mint sprig.


Stirring in the yogurt tames some of the spiciness if your curry powder has lots of kick.

Serves 4

Martin James