Sweet Potaote Apple soup

I really enjoy creamy thick soups and generally speaking so do my children, however because I am trying to make a new meal everyday I have had to use some new soup recipes. Tonight I adapted this recipe. The recipe turned out quite well and best of all three out of four of my children ate it.

Ingredients
3 medium sweet potatoes
1 tablespoon unsalted butter
2 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, smashed
1 tsp ginger
1/4 teaspoon freshly grated nutmeg, plus more for garnish
1 1/2 teaspoons curry powder
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
4 medium apples
1 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar


Directions
Preheat the oven to 400 degrees F. Peel and dice 2 1/2 sweet potatoes, the apples and the onions. Place on cookie sheets with the garlic drizzle with 2 TBSP of olive oil. Place the vegetables in the oven and roast for 40 minutes stirring halfway through. While the vegetables are roasting bring the water and the chicken stock to a simmer. When the vegetables are done put them in the pot with the hot water and stock. Use an immersion blender and puree. Stir in the ginger, nutmeg, 1 1/4 teaspoons curry powder, and salt and pepper to taste. Keep warm (you may need to add more stock or water mine was a little bit thick.)
Meanwhile, peel and thinly slice the remaining 1/2 sweet potato and toss with the olive oil, and salt and pepper to taste. Spread in a single layer on a baking sheet and bake until crisp, 7 to 10 minutes.
Heat 1 tablespoon butter in a skillet over medium heat. Add the remaining 1/4 teaspoon curry powder and cook, stirring, until browned; remove from the heat and add the vinegar. Top with the curry butter and sweet-potato chips.