Source: Santa Fe Light and Spicy by Joan Stromquist

2 tablespoons olive oil
2 large onions, coarsely chopped
4 cloves garlic, minced
3 stalks celery, chopped
1/2 teaspoon turmeric
1 teaspoon mild chili powder
1 teaspoon cinnamon
1 tablespoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups vegetable stock
2 medium white potatoes, peeled and coarsely chopped
2 large sweet potatoes, cut into 1/2-inch cubes
2/3 cup frozen corn
2/3 cup frozen peas
1 1/2 cups mild green chile peppers, roasted, peeled and chopped
1 tablespoon molasses

In a large stockpot, place the olive oil and heat it on medium high until it is hot. Add the onions, garlic and celery. Saut