Add a few tablespoons of olive oil to a large pot over medium heat. Add the chopped onion, celery and carrot to the pot. Sauté until very softened and the onions are completely translucent and starting to get golden, about 10-12 minutes.

Add the minced garlic and sauté for an additional 2-3 minutes, or until the garlic is softened and fragrant but not beginning to brown. Add the turmeric and a generous amount of salt and pepper, and sauté for an additional minute or until all of the vegetables are well coated in the spice.

Add the peeled and cubed potatoes, and the water/stock to the pot (if using water, you can also add a vegetarian bouillon cube for added flavor). Bring the liquid up to a simmer, then lower the heat and simmer for 30-40 minutes or until the potatoes are tender and fully cooked. Remove the soup from the heat. For a smooth soup, use an immersion blender or blender at this point and purée the soup.

Off the heat, add the lemon juice, stir and taste. Add more lemon juice, salt and/or pepper to your liking. Soup can be made in advance and freezes well.