Country harvest root vegetable soup

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Ingredients

2 tbsp extra virgin olive oil
1 tbsp (15g) unsalted butter
1 onion (, chopped into large dice)
3 garlic cloves (, chopped)
1 tbsp curry powder ((I like Clive, but any will do, Note 1))
1 tsp dried thyme leaves ((Note 2))
1 1/2 litre (6 cups) water
2 tsp cooking salt/kosher salt ((halve for table salt))
1/2 tsp black pepper
1/2 cup thickened cream ((heavy cream, or regular), plus extra for garnish (Note 3))
1 large potato ((~300g/10oz), peeled, cut into 2.5cm/1" cubes)
1 medium sweet potato ((350g/12oz), peeled, cut into 2.5cm/1" cubes)
2 medium carrots (, peeled, cut into 1.5cm/0.5" pieces)
1 small/medium parsnip ((150g/5oz), peeled, cut into 1.5cm/0.5" pieces)
1 small celeriac ((600g/1.2 lb), peeled, cut into 1.5cm/0.5" pieces (~2 heaped cups))
Warm crusty bread
Parsley (, finely chopped)
Pinch extra curry powder
Pinch black pepper

As published by RecipeTin Eats.

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