1 lb Dried lima beans, soaked
4    Whole cloves
4    Whole peppercorns
1    Bay leaf
1/2 ts Chile powder
Salt, to taste
2    Onions, chopped
1 c  Carrots, sliced
3 tb Oil
2 tb Curry powder
1/2 ts Paprika

Cook beans in water to cover with cloves, peppercorns, bay, chile powder,
salt, onions and carrots. Cook until tender, about 1 1/2 hours. In a small
skillet, heat the oil. Add curry powder and paprika, and stir for a minute
to develop the flavors. Add to soup and simmer together for a few minutes
before serving.