In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, cooking for about 3-4 minutes until the onion turns translucent.

Stir in the diced sweet potatoes and apples, allowing them to cook for an additional 5 minutes.

Sprinkle curry powder over the mixture and mix thoroughly until all the veggies are coated.

Pour in the vegetable broth and bring to a brisk boil before reducing heat to simmer uncovered for about 20 minutes.

Carefully transfer the soup to a blender in batches or use an immersion blender directly in the pot until silky smooth.

Return the soup to the pot over low heat. Taste and adjust the salt and pepper according to your preference before serving.