Claudia's Curried Sweet Potato-Apple Soup

• 3 medium sweet potatoes
• 3 tablespoons unsalted butter
• 1 small onion, chopped
• 2 garlic cloves, smashed
• 1 piece ginger, 2 inches peeled and grated
• 14 teaspoon nutmeg, freshly grated plus more for garnish
• 1 12 teaspoons Madras curry powder
• salt and pepper
• 2 cups low sodium chicken broth
• 1 14 cups chunky applesauce
• 1 tablespoon extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 -2 tablespoon fresh cilantro, chopped

1. Preheat oven to 425.
2. Peel and dice 2 1/2 sweet potatoes.
3. Melt 2 T butter in large pot over medium heat.
4. Add the onion and garlic and cook til soft, about 5 minute Stir in the ginger, nutmeg, 1 1/4 t curry, and some salt and pepper.
5. Cook til toasted, about 1 minute.
6. Add the diced sweet potatoes, broth, and 2 c water to pot.
7. Cover and bring to a boil over med-high.
8. Reduce heat to med-low and stir in the applesauce.
9. Simmer, covered, until the sweet potatoes are soft, about 20 minute Puree the soup with blender til smooth.
10. Season with salt and pepper; keep warm.
11. Meanwhile, peel and thinly slice the remaining 1/2 sweet potato and toss with the olive oil and salt and pepper to taste.
12. Spread in a single layer on a baking sheet (I would line it with parchment) and bake til crisp, 7-10 minute.
13. Heat remaining 1 T butter in skillet over med heat.
14. Add the remaining 1/4 t curry powder and cook, stirring, til browned; remove from hat and add the vinegar.
15. Top soup with curry butter, cilantro and sweet potato chips.

sweet potatoes, unsalted butter, onion, garlic, ginger, nutmeg, curry powder, salt, chicken broth, chunky applesauce, extra virgin olive oil, apple cider vinegar, fresh cilantro

Taken from www.food.com/recipe/claudias-curried-sweet-potato-apple-soup-479529 (may not work)