Sweet Potato and Apple Curry Dessert Soup

Ingredients:

• 3 sweet potato medium sized
• 3 tbsp (45 g) butter
• 1 small onion, chopped
• 2 crushed garlic cloves
• 1 piece of ginger, peeled and grated, 5 cm long.
• 0.25 tsp grated nutmeg, plus extra for garnish
• 1.5 tsp curry powder
• 2 cups vegetable broth
• 1.25 cups thick applesauce
• 1 tbsp. l. olive oil
• 1 tbsp. apple cider vinegar
• 1-2 tbsp chopped fresh cilantro

Preparation:

1. Preheat oven to 425°F (220°C). Peel and slice 2.5 sweet potatoes. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the ginger, nutmeg, 1.25 teaspoons of curry powder, and salt and pepper to taste. Cook for another minute.
2. Add the sliced ​​sweet potatoes, vegetable broth, and 2 cups of water, cover, and bring to a simmer over medium-high heat. Reduce heat to low and add applesauce, stir.
   
   Simmer, covered, until the sweet potatoes are tender, about 20 minutes. Blend the soup until smooth. Season with salt and pepper; keep warm.
3. Meanwhile, peel and thinly slice the remaining sweet potato half, drizzle with olive oil, and season with salt and pepper to taste. Arrange in a single layer on a baking sheet and bake until crisp, 7-10 minutes.
   
   Heat the remaining 1 tablespoon (15 g) butter in a skillet over medium heat. Add 1/2 teaspoon curry powder and cook, stirring, until toasted. Remove from heat and stir in the vinegar. Serve the soup with curry butter, cilantro, and sweet potato chips.