2 tablespoons vegetable oil
4 large potatoes
1 onion, diced
b/8 teaspoon dried thyme
4 stalks celery, diced
1 clove garlic, minced
1 (16 ounce) can yellow corn syrup
1 cup packed brown sugar
1/2 cup raisins
1 cup chopped walnuts
1 tablespoon vanilla extract
1 teaspoon lemon juice
1 dash ground ginger
Heat oil in large pot over high heat. Add potatoes, onion, celery and garlic; saute for 5 minutes, or until potatoes are tender. Mix in yellow corn syrup, brown sugar, raisins, brown sugar, raisins and walnuts. Gradually mix in chicken broth, just until blended. Stir in egg. Season with seasoning salt, lemon juice, ginger, garlic and chopped potatoes. Bring to a boil, then reduce heat to low. Simmer 15 minutes, stirring occasionally to keep from sticking.
Meanwhile, in the same skillet over medium high heat, heat remaining remaining 2 tablespoons vegetable oil. Saute onion, celery and garlic for 5 minutes, or until tender.
Mix in carrots, potatoes and celery mixture. Stir in brown sugar, raisins, walnuts, vanilla and lemon juice. Cook for about 5 minutes, stirring constantly.
Stir the chicken broth mixture into the soup mixture. Season, with seasoning salt, lemon juice and ginger. Cook slowly over low heat for about 10 minutes, stirring constantly.