Preheat a large pot over medium high heat and add in the olive oil. Add the onion and sauté until transluscent, about 5 minutes.
Stir in the garlic, ginger, nutmeg, cinnamon and curry powder and stir until the onion is coated in the spices.
Add in the sweet potatoes and sauté until they are coated in the mixture, then add in the apples, cider, and vegetable stock. Cover and simmer on medium heat for about 20-25 minutes until the potatoes and apples are very soft.
Using a stand blender or hand blender, add the coconut milk and puree until the mixture is completely smooth then season with salt and pepper, to taste.
To garnish, if desired top with the pumpkin seeds, apple chips, a swirl of coconut milk and a pinch of curry powder. Enjoy!
To make sure your sweet potato curry soup is super creamy, make sure the sweet potatoes and apples are VERY soft before they get pureed. They basically need to immediately fall apart when you poke them with a fork.To add texture to this soup, I like to top my soup off with pumpkin seeds and apple chips. You can also add other nuts and seeds as well.Curry powder comes in many forms, we are using yellow curry powder which is more mild than others. Red and green curry powder is on the spicier side so keep that in mind when you are purchasing the ingredients.