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Soup Nazi Mulligatawny (Indian) Soup 


16 cups water

6 cups chicken broth or vegetable broth

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 pepper, 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 

Combine all ingredients in a very large pot.

Bring to a boil, then reduce heat and simmer, uncovered, for 4-5 hours or until soup has reduced by more than half.

Stir occasionally for the first few hours, but stir often in the last hour to prevent the mixture from sticking to the bottom of the pot.

The edges of the potatoes should become more rounded, and the nuts will soften.



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