Potato Soup with Celery, Sage and Thyme

Peel potatoes, celery, onion and garlic. Cut potatoes and celery into about 1 cm (approximately 1/2 inch) cubes, finely chop onion and garlic. Heat oil in a pan, fry onion and garlic until translucent and add curry. Add remaining vegetables to the pan and add broth. Pluck herb leaves from stems, reserve some sage leaves for garnish and chop the remainder. Add sage to the soup with salt and pepper and let simmer for about 15 minutes. Remove about 1/3 of vegetables from the soup and puree remaining soup with an immersion blender. Add vegetables back to the soup, add cream, bring to a boil and let simmer. Add broth if needed and season with salt, pepper and nutmeg. To serve, arrange soup in bowls and garnish with sage.