Mulligatawny Soup - World Class (east Indian)

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 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

Recipe

• 1 in a very large soup pot combine water and chicken stock.
• 2 peel and slice potatoes and carrots.
• 3 peel and dice eggplant, and onion into 1/4 inch cubes.
• 4 finely chop roasted pepper and parsley.
• 5 add prepared vegetables and all remaining ingredients to pot.
• 6 stir to combine and bring to a boil over med/high heat.
• 7 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).
• 8 stir often as soup starts to become thicker.
• 9 when nuts have softened, soup is ready.