Tawny Scrawny Carrot Stew

You do remember The Tawny Scrawny Lion, don’t you?” He chased bears on Monday, zebras on Tuesday” and so on. Doesn’t that ring a bell?

Well, after I found a copy in the free bin at Michael’s Books, we entered a Tawny Scrawny spell around here, during which Lydia wanted to read that book and nothing else. I lost count of how many times we read the phrase “fat as butter and sleek as satin,” though both Mitch and I eventually tried to steer her toward other, shorter books (Moo Ba La La La, anyone?), for the sake of our own sanity.

But just when we thought we couldn’t bear another reading, she moved on to Curious George.

Meanwhile, though, we found ourselves with a surplus of squash and pie pumpkins from the garden, and our bold little eater began to turn up her nose at all things mushy and orange. Creativity was called for, and I worked pumpkin into lasagna, soup, and salads, but still, she found me out. And then, inspiration struck.

Remember the rabbit’s carrot stew? Well, this is the dish that won Lydia back to the orange side.

Tawny Scrawny Carrot Stew

2 lbs. carrots, chopped

3 leeks, trimmed and chopped

1 yam, peeled and cubed

4 stalks celery, chopped

3″ fresh ginger, peeled and grated

4 cups vegetable or chicken broth

8 Tbl. coconut oil

1 tsp. sea salt

1 tsp. freshly ground black pepper

1 tsp. freshly grated nutmeg

1 15-oz. can coconut milk

In large soup pot, heat coconut oil over medium-high heat. Saute vegetables, ginger and nutmeg until the leeks look nice and translucent, the yams begin to soften and the whole mess smells nice and fragrant (approx. 15 minutes).

Add broth, reduce heat, cover and simmer for 30 minutes.

Remove from heat and let cool briefly. In three or four batches, puree soup in blender or food processor, or, alternatively, puree with an immersion blender. The soup should look nice and thick at this point, or, if you prefer, “fat as butter and sleek as satin.”

Return to pot. Add salt, pepper and coconut milk. Reheat and serve.

 

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