Indian Mulligatawny

6 cups 1422ml Chicken stock

2 Potatoes - peeled, sliced

2 Carrots - peeled, sliced

2 Celery stalks with leaves - sliced

2 cups 292g / 10oz Diced peeled eggplant (abt 1/2 of an eggplant)

1 Onion - chopped (medium)

1 cup 62g / 2 1/5oz Frozen yellow corn

2/3 cup 97g / 3.4oz Diced canned roasted red pepper

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 1/2ml Curry powder

1/2 teaspoon 2 1/2ml Freshly-ground black pepper

1/4 teaspoon 1 1/3ml Thyme

1 Bay leaf

1 Marjoram

1 Nutmeg Salt - to taste