Caffeine's Indian Mulligatawny

Soups should never be simply a Winter trend. Packed with protein, if done right, can provide you with tremendous energy while keeping in line with many diets. Ask around. Soup and salad is still a popular menu item at my house. This recipe is sure to become a favorite - even my fifteen year old, junk food loving daughter comes back for seconds. Plan ahead. This recipe takes considerable time to simmer and reduce. All seasoning is to taste. If you find you need salt, use a boullion cube instead. The Caffeine Kitchen is now open.
Ingredients
4 quarts water
6 cups all natural chicken stock (make your own!)
2 potatoes peeled & sliced
2 carrots peeled & sliced
2 stalks celery chopped (including tops)
2 cups peeled & diced eggplant (about half of an eggplant)
1 medium onion chopped
1 cup frozen corn
2/3 cup canned roasted red pepper diced
1/2 cup tomato sauce
1/2 cupshelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tbs sugar
1/2 tsp curry powder
1/2 tsp pepper
1/4 teaspoon thyme
1 bay leaf
Dash marjaram
Dash nutmeg
Directions
1. Combine all ingredients in a large pot - easy, right?
2. Bring to a boil, then reduce heat to a simmer for at least 4-5 hours. The soup should reduce by well over half. It should be brownish in color and have somewhat of a chili consistency. Stir occasionally in the beginning. Stir often towards the last hour or so. Potatoes should be rounded and nuts softened.