3 stalks celery (save tops for later)
2 big carrots
1 medium 'winter' onion
2T coconut oil
Chop the 'mirepoix' and sauté over medium heat, in a 5 quart pan for a few minutes.
Chop and add the rest of the vegetables shown in the second photo except the tomatoes. Note that I opted for fresh Campari tomatoes instead of the canned shown in the first photo →
Colorful mini bell peppers, 4 med. red potatoes, 5 lg. cloves garlic, 2 big purple shallots, 1½# green cabbage, 1 lg. brown radish
Seasonings: 3±T mild curry paste, ¼t cayenne pepper, 1t fresh ground black pepper, 1t salt, 1t sugar, 1-2T ground cumin.
Add 2c cold fresh water and simmer on low heat until the carrots are tender. Meanwhile, put a covered steamer basket over the pot once it begins to simmer.
Add tomatoes and steam for 3 minutes. Plunge them immediately in a big bowl of ice water. The skins will now peel off easily. Core and peel them, then dice and add to the pot along with the celery greens.
You can also add 1c roasted-salted peanuts and 1c chopped dried fruit: craisins, apricots, prunes, or golden raisins, or even chopped apple if you'd like. Today it was craisins.
Continue simmering for a total of an hour or so. Stir in 1 can of coconut milk, or coconut cream. Stir, then bring back to a low simmer for just a few minutes before serving. Perfect for a crisp fall day. . .Lin
