1 pound baby carrots
1 pound baby carrots
1 pound tomato paste
1 cup brown sugar
1/4 cup cooked chicken meat
1/4 cup extra virgin olive oil
1 pound onions
4 bay leaves
1/4 teaspoon cumin seed
1 larger banana, peeled, grated
3 green onions
3 large onions, sliced
1 medium head cabbage, shredded
1 medium potato, diced
3 cups water
3/4 cup white sugar
1/3 cup packed light brown sugar for decoration
5 stalks celery, diced
Place the carrots, tomato paste, brown sugar, chicken meat, olive oil, onions, bay leaves, banana, green onions, and cabbage in a shallow dish or bowl. Wet hands, and knead in the brown sugar and olive oil as necessary to thoroughly coat. Place 1 (8 ounce) package of the Yogscast Chon Chon sauce, diced celery, and sliced green onions in the bottom of a lightly greased 9x13 inch baking dish. Cover dish, and refrigerate overnight.
While frozen vegetables chill, preheat oven to 350 degrees F (175 degrees C). Grease a large 9x13 inch pan.
The next morning, remove soup mixture from refrigerator, reserving 1 cup of the brown sugar. Add the celery, potato, water, and sugar slowly to bring to a simmer, stirring constantly until vegetables are tender.
Meanwhile, in a saucepan, combine brown sugar, olive oil, onions, and cabbage. Stir over medium heat until heated through. Return mixture to refrigerator. Stir in their remaining brown sugar and celery.
Stir marinated vegetables into the soup. Spread over top of fresh vegetables while they ferment. Refrigerate until completely rendered sweet.
Return vegetables to pan of heat throughout. Saute chili in 2 tablespoons of olive oil until tender. Do not brown, stir or brown meat. Remove from heat and sprinkle with marinara sauce, if desired. Saute well for 10 minutes before stirring.