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Recipe for :

Thai Coconut Dill 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.

"A very rich and delicate soup".


2lb (900g) carrots, peeled and roughly chopped
1 large onion, diced
4 stalks celery, chopped
2 liters (3 1/2 pints) vegetable stock
1/4 cup (60ml) chopped fresh dill weed
2 14oz cans Coconut Milk

  • Place carrots, onion and celery in pot. Cover with vegetable stock. Bring to a boil and simmer until carrots are tender.
  • Purée in processor or blender. Return to pot and bring to a boil.
  • Add dill and season with salt and pepper.
  • Slowly add Coconut Milk, stirring together to mix well.
  • Serve hot.

Serves 6

Martin James