Indian Mulligatawny Soup
Instructions:
- 16 cups water
- 6 cups chicken stock
- 2 potatoes, peeled & sliced
- 2 carrots, peeled & sliced
- 2 stalks celery, with tops
- 1/2 eggplant, peeled & diced
- 1 medium onion, chopped
- 1 cup frozen corn
- 2/3 cup roasted red peppers, diced
- 1/2 cup tomato sauce
- 1/2 cup shelled pistachios
- 1/2 cup roasted cashews
- 1/2 cup chopped Italian parsley
- 1/4 cup lemon juice
- 3 tablespoons sugar
- 1/2 teaspoon curry powder
- 1/2 teaspoon pepper
- 1/4 teaspoon thyme
- 1 bay leaf
- 1 dash marjoram
- 1 dash nutmeg
- Use a hand held mixer to puree all of the ingredients. It\'s ok if there are small chunks left.
- Combine all mixture in a large pot over high heat.
- Bring to a boil, then reduce heat and simmer, uncovered, for 5-6 hours or until soup has reduced by more than half and is thick. Stir several times throughout (and more frequently as it becomes thicker).
- Refrigerate overnight and reheat for best results.
- Serve 4-6