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This is one of my all time favorite soups. The flavors complement eachother well. Its a hearty savory soup. No matter how much soup I make, its always gone within a day. I'll eat it for breakfast lunch or dinner. My mouth waters just thinking about this soup.

Ingredients:

1 onion, chopped
1/2 cup Earth Balance non-hydrogenated margarine
1/2 cup parsley (or 1/4 cup dried)
1/2 cup vegan chicken broth alternative powder (or half a boullion cube)
1 1/2 teaspoons curry powder
1  teaspoons ground pepper
1  teaspoons ground thyme
2 bay leaves
1/2 tsp marjoram or oregano
1/4 tsp mace or nutmeg
Water to cover
2 cans tomato paste (6 oz each)
3/4 cup shelled pistachios
3/4 cup cashews
1 large eggplant
4 red potatoes
3 carrots
3 stalks celery
1 red bell pepper
1/4 cup diced granny smith apple (optional)
1 can unsweetened corn
juice of 1 lemon
2 tsp salt (or to taste)

Chop the onion fine. Add the onion and the margarine to a very large soup pot. Fry the onion for about 5 minutes or until translucent. Add the vegan chicken broth alternative powder, curry powder, ground pepper, salt, thyme, bay leaf, marjoram, and nutmeg. Add a couple cups of water and bring to a simmer.

In a blender add the two cans of tomato paste, pistachios, cashews, and 2 cups of water. Blend until smooth and add to the large pot. Chop the eggplant and potatoes into small 1/2" cubes. Chop the carrots, celery, bell pepper, and apple (if desired). Add the potatoes, eggplant, carrots, celery, and corn to the soup pot. Add enough water to cover the vegetables by an inch or so.

Bring the soup to a boil, then reduce heat and simmer uncovered for 1-2 hours. The vegetable should be soft. Add salt, additional margarine, and vegan chicken broth alternative powder to taste. Take the soup off the heat. Add the lemon juice and serve.