Curried Sweet Potato-Apple Soup

• 3 medium sweet potatoes
• 3 tablespoons unsalted butter
• 1 small onion, chopped
• 2 cloves garlic, smashed
• 1 2 -inch piece ginger, peeled and grated
• 1/4 teaspoon freshly grated nutmeg, plus more for garnish
• 1 1/2 teaspoons Madras curry powder
• Kosher salt and freshly ground pepper
• 2 cups low-sodium chicken broth
• 1 1/4 cups chunky applesauce
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 to 2 tablespoons chopped fresh cilantro

1. Preheat the oven to 425 degrees F. Peel and dice 2 1/2 sweet potatoes.
2. Melt 2 tablespoons butter in a large pot over medium heat.
3. Add the onion and garlic and cook until soft, about 5 minutes.
4. Stir in the ginger, nutmeg, 1 1/4 teaspoons curry powder, and salt and pepper to taste and cook until toasted, 1 more minute.
5. Add the diced sweet potatoes, chicken broth and 2 cups water to the pot, cover and bring to a boil over medium-high heat.
6. Reduce the heat to medium low and stir in the applesauce.
7. Simmer, covered, until the sweet potatoes are soft, about 20 minutes.
8. Puree the soup with a blender until smooth.
9. Season with salt and pepper; keep warm.
10. Meanwhile, peel and thinly slice the remaining 1/2 sweet potato and toss with the olive oil, and salt and pepper to taste.
11. Spread in a single layer on a baking sheet and bake until crisp, 7 to 10 minutes.
12. Heat the remaining 1 tablespoon butter in a skillet over medium heat.
13. Add the remaining 1/4 teaspoon curry powder and cook, stirring, until browned; remove from the heat and add the vinegar.
14. Top with the curry butter, cilantro and sweet-potato chips.
15. Photograph by Charles Masters

sweet potatoes, unsalted butter, onion, garlic, ginger, freshly grated nutmeg, curry powder, kosher salt, chicken broth, chunky applesauce, extravirgin olive oil, apple cider vinegar, fresh cilantro

Taken from www.foodnetwork.com/recipes/food-network-kitchens/curried-sweet-potato-apple-soup-recipe.html (may not work)