*The Soup Nazi Indian Mulligatawny Soup

*The Soup Nazi Indian Mulligatawny Soup

Ingredients:
16 cups water 1/2 cup roasted cashews
6 cups chicken stock 1/2 cup chopped Italian parsley
2 potatoes, peeled & sliced 1/4 cup lemon juice
2 carrots, peeled & sliced 3 tablespoons sugar
2 stalks celery, with tops 1/2 teaspoon curry powder
1/2 eggplant, peeled & diced 1/2 teaspoon pepper
1 medium onion, chopped 1/4 teaspoon thyme
1 cup frozen corn 1 bay leaf
2/3 cup roasted red peppers, diced 1 dash marjoram
1/2 cup tomato sauce 1 dash nutmeg
1/2 cup shelled pistachios

Directions:
1. Use a hand held mixer to puree all of the ingredients. It's ok if there are small chunks left.
2. Combine all mixture in a large pot over high heat.
3. Bring to a boil, then reduce heat and simmer, uncovered, for 5-6 hours or until soup has reduced by more than
half and is thick. Stir several times throughout (and more frequently as it becomes thicker).
4. Refrigerate overnight and reheat for best results.
Serve 4-6
106
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