Peel and chop the sweet potatoes into bite-sized cubes. Core and dice the apples, and dice the onion. Mince the garlic.

Heat olive oil in a large pot over medium heat. Sauté the diced onions for about 5 minutes until translucent. Add minced garlic and stir until fragrant.

Stir in curry powder, followed by the chopped sweet potatoes and apples. Cook for another 5 minutes.

Pour in vegetable broth and bring to a boil. Reduce to a simmer and cook for about 20 minutes, until sweet potatoes are tender.

Using an immersion blender, puree the soup until smooth. Add more broth for desired consistency.

Taste and adjust seasoning if needed. Serve hot, garnished with optional toppings.