Mulligatawny Soup - The Soup Nazi's

Recipe Ingredients

4		Water
6 cups	1422ml	Chicken stock
2		Potatoes - peeled & sliced
2		Carrots - peeled & sliced
2		Celery - with tops
2 cups	292g / 10oz	Peeled & diced eggplant
1 cup	62g / 2.2oz	Onion - chopped (medium)
1 cup	62g / 2.2oz	Frozen yellow corn
2/3 cup	97g / 3.4oz	Canned roasted red pepper - diced
1/2 cup	118ml	Tomato sauce
1/2 cup	118ml	Shelled pistachios
1/2 cup	118ml	Roasted cashews
1/2 cup	73g / 2.6oz	Chopped fresh Italian parsley
1/4 cup	59ml	Lemon juice
1/4 cup	49g / 1.7oz	Butter
3 tablespoons	45ml	Sugar
1/2 teaspoon	2.5ml	Curry powder
1/2 teaspoon	2.5ml	Pepper
1/4 teaspoon	1.3ml	Thyme
1		Bay leaf
1		Marjoram
1		Nutmeg

Recipe Instructions

1. Combine all ingredients in a large pot over high heat.

2. Bring to a boil, then reduce heat and simmer 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 chile. 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.

Notes:

Because of the extreme reduction, I found that the salt in the chicken stock was enough for the recipe. However, if you use a stock that isn't so salty, you may find you need to add extra salt to the soup.

Source:
The Soup Nazi's

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