In a large pot over medium heat, melt 2 tablespoons of unsalted butter until it’s bubbling. Add 1 chopped yellow onion and sauté for about 5 minutes, or until the onion is soft and translucent. Stir in 2 teaspoons of curry powder and cook for an additional minute until the spices are fragrant and aromatic.

Next, add the prepared carrots and sweet potatoes to the pot, stirring to coat them in the buttery onion mixture. Pour in 4 cups of chicken broth, ensuring the vegetables are submerged. Increase the heat to high and bring the mixture to a boil, which should take about 3-4 minutes.

Once boiling, reduce the heat to low and cover the pot with a lid. Allow the soup to simmer for about 25 minutes. The sweet potatoes and carrots should be fork-tender by this time. During the last 5 minutes of cooking, add 1 chopped apple to the pot for a burst of sweetness.

After the vegetables are tender, remove the pot from heat. Using an immersion blender, purée the soup directly in the pot until smooth and creamy. If you prefer a thicker soup, blend until it reaches your desired consistency, ensuring all ingredients are well combined.

Taste the creamy carrot and sweet potato soup and season with salt and freshly ground black pepper to your liking. Ladle the soup into bowls, and if desired, garnish with a sprinkle of extra curry powder for a pop of flavor and color. Serve warm.