Mulligatawny for Tristan

1/2 cups extra virgin olive oil
1 med. onion
1 carrrot, diced
1 celery stalk, diced
1 tsp cumin
1 tsp turneric
1 1/2 to 2 cups hard vegetables (like potatoes, winter squash, parsnips, tunrnips, peeld if needed and cut into smaller than a 1/2 inch dice)
salt and freshly ground pepper
6 cups stock (chicken, veg., or beef - I used beef)
1 cup seeded and peeled tomato (canned is fine, include juices)
2 T curry powder

Put 3 T olive oil into large deep pot over med. heat
When hot, add onion, carrot, and celery.
Add 1 tsp each of ground cumin and turmeric.
Add the hard veg, sprinkle salt and pepper, cook for a minute.
Add the stock and tomato.
Bring to a boil, then lower heat to a simmer.
Cook, stirring occasionally until veg are fairly soft and the tomato is broken up, about 15 minutes.
Add 2 T curry powder and stir.
Continue cooking until all veg are soft, about 15 minutes.
Can blend slightly with submersible to thicken texture.
Taste and adjust seasoning.

Also delicious served over pasta.

Adapted from Mark Bittman's, How to Cook Everything...