Soup Nazi's Indian Mulligatawny Soup

How to make Soup Nazi's Indian Mulligatawny Soup Recipe

Makes 4-6 servings

Ingredients:
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

Method:
Combine all ingredients in a large pot over high heat.

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.