Mulligatawny Soup - World Class (East Indian) - cooking recipe

Ingredients

4 liters water
6 cups chicken stock
2 medium potatoes
2 carrots
2 stalks celery & tops
2 cups eggplants
1 medium onion
1 cup frozen corn
2/3 cup roasted red pepper
1/2 cup tomato sauce
1/2 cup pistachios
1/2 cup roasted cashews
1/2 cup Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon fresh ground black pepper
1/4 teaspoon thyme
1 dash oregano
1 dash fresh nutmeg

Preparation

In a very large soup pot combine water and chicken stock.
Peel and slice potatoes and carrots.
Peel and dice eggplant, and onion into 1/4 inch cubes.
Finely chop roasted pepper and parsley.
Add prepared vegetables and all remaining ingredients to pot.
Stir to combine and bring to a boil over med/high heat.
Reduce heat to low and slow simmer uncovered for 4-5 hours, or until soup has reduce in volume by half. (It should be thick and brownish in colour and the consistancy of chili).
Stir often as soup starts to become thicker.
When nuts have softened, soup is ready.