"He's not a Nazi. He just happens to be a little eccentric. You know, most geniuses are."

Yes, it is the Soup Nazi's recipe for Mulligatawny!

4 qts water
6 c chicken stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
2 celery stalks, sliced
2 c eggplant, peeled & diced
1 onion, chopped
1 c frozen yellow corn
2/3 c canned roasted red pepper, diced
1/2 c tomato sauce
1/2 c shelled pistachios
1/2 c roasted cashews
1/2 c fresh Italian parsley, chopped
1/4 c lemon juice
1/4 c butter
3 T sugar
1/2 t curry powder
1/2 t pepper
1/4 t thyme
1 bay leaf
dash marjoram
dash nutmeg

Combine all ingredients in a large pot over high heat.

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 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.

If you like, use your stick blender (careful, it's hot!) and make this a smooth soup.

Preparation time: 20 minutes
Cooking time: 5 hours