3 med sweet potatoes
3 T. unsalted butter
1 small onion, chopped
2 cloves garlic, smashed
1 2-in piece ginger, peeled and grated
1/4 t. freshly grated nutmeg
1-1/2 t. madras curry powder
kosher salt and fresh ground pepper
2 C. low-sodium chicken broth
1-1/4 C. chunky applesauce
1 T. EVOO
1 T. apple cider vinegar
1-2 T. chopped fresh cilantro
1. Preheat oven to 425. Peel and dice 2-1/2 sweet potatoes. Melt 2 T. butter in a large pot over med heat. Add the onion and garlic and cook until soft, about 5 minutes. Stir in the ginger, nutmeg, 1-1/4 t. curry powder and salt and pepper to taste and cook until toasted, 1 more minute.
2. Add the diced sweet potatoes, chicken broth and 2 C. water to the pot, cover and bring to a boil over med-high heat. Reduce the heat to med-low and stir in the applesauce. Simmer, covered, until the sweet potatoes are soft, about 20 minutes. Puree the soup with a blender until smooth. Season with salt and pepper; keep warm.
3. Meanwhile, peel and thinly slice the remaining 1/2 sweet potato and toss with the EVOO and salt and pepper to taste. Spread in a single layer on a baking sheet and bake until crisp, 7-10 minutes.
4. Heat the remaining 1 T. butter in a skillet over med heat. Add the remaining 1/4 t. curry powder and cook, stirring, until browned; remove from heat and add the vinegar. Top with the curry butter, cilantro and sweet-potato chips.