• 3 large potatoes, peeled and cubed
• 1 bunch Celery washed and chopped
• 2 large onions, chopped
• 4 Tbspns extra virgin olive oil or canola oil
• 1 Tbspn curry powder
• 1 Tbspn fresh ginger, grated
• 1 Tspn chili peppers, chopped (mild to medium hot)
• 1 1/2 quarts chicken stock
• sea salt and freshly ground black pepper to taste
• juice of one lemon, squeezed
• 1 Tbspn butter

Sauté the onion and potatoes in the olive oil. Add the seasonings. Stir well and then add the celery and chicken stock. Simmer for 45 minutes. Remove from heat and puree the mixture in a food processor. Season with some fresh lemon juice. Mix in the butter and stir well. Season with salt and pepper and serve warm. Serves 6.