Heat oil in a deep saucepan
over medium-hight heat. Add garlic, cumin and tumeric and cook about 30 secs. Add onions, carrots, celery and stir occasionally until the vegetables begin to soften appx. 10 mins. Add chicken stock, bring to a boil and lowe the heat and simmer
for 15 min. Sir in curry powder and cool mix slightly. Puree
in a blender. Reheat in saucepan and season with salt and peppper.