Soup Nazi'S Mulligatawny

• 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

1. Combine all ingredients in a large pot over high heat.
2. Bring to a boil, then reduce heat and simmer, uncovered, for 2 hours or until soup has reduced by more than half, and is thick and brownish in color.
3. It should have the consistency of chili.
4. Stir occasionally for the first few hours, but stir often in the last hour.
5. The edges of the potatoes should become more rounded, and the nuts will soften.
6. Serve hot.

water, chicken stock, potatoes, carrots, stalks celery, eggplant, onion, frozen corn, roasted red peppers, tomato sauce, pistachios, cashews, italian parsley, lemon juice, sugar, curry powder, pepper, thyme, bay leaf, marjoram, nutmeg

Taken from www.epicurious.com/recipes/member/views/soup-nazis-mulligatawny-51795651 (may not work)