The Soup Nazi's Indian Mulligatawny Soup

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The Soup Nazi's Indian Mulligatawny Soup
4 qt water,(16 cups)
6 c chicken stock
2 potatoes,peeled & sliced
2 carrots,peeled & sliced
2 stalks celery,with tops
2 c peeled & eggplant,Diced
-(about 1/2 of an
-- eggplant)
1 md onion,chopped
1 c yellow corn,Frozen
2/3 c roasted red pepper,Canned
-diced
1/2 c tomato sauce
1/2 c pistachios,Shelled
1/2 c roasted cashews
1/2 c fresh Italian,Chopped
-parsley
1/4 c lemon juice
1/4 c butter
3 T sugar
1/2 t curry powder
1/2 t pepper
1/4 t thyme
1 bay leaf
1 ds marjoram
1 ds nutmeg
1. Combine all ingredients in a large pot over high heat.
2. Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has
reduced by more than half, and is thick and brownish in color. It should have
the consistency of chili. Stir occasionally for the first few hours, but
stir often in the last hour. The edges of the potatoes should become more
rounded, and the nuts will soften. Serve hot.
Makes 4-6 servings.