Peel and chop the sweet potatoes into even-sized cubes. Core and dice the apples. Dice the onion and mince the garlic.

In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté for 3-5 minutes until softened.

Add the chopped sweet potatoes and apples, stirring well. Cook for about 5 minutes.

Pour in the vegetable broth and bring to a gentle boil. Add curry powder, reduce heat, cover, and simmer for 20-25 minutes.

Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.

Taste and adjust seasoning if necessary. Optional: stir in coconut milk for creaminess.

Ladle into bowls and garnish as desired before serving.