I made my first trip to the famed soup nazi this week for lunch. I ordered the mulligitawny soup and it was an amazing soup! It was $8 with Ashleigh's rock center 10% discount but I think it was still worth it... I just googled it and up jumps this recipe! I am sooo trying it.

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

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