Curry Soup with Beans

1 lb Dried lima beans, soaked

4 ea Whole cloves

4 ea Whole peppercorns

1 ea Bay leaf

1/2 ts Chile powder

Salt, to taste 2 ea 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.