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.