Heat 2T evoo in soup pot; add the onion, garlic and ginger and cook until soft, about 5 minutes. Stir in the nutmeg, 1 1/4 teaspoons curry powder, and salt and pepper to taste and cook until toasted, 1 more minute.
Add sweet potatoes and broth to the pot, cover and bring to a boil over medium-high heat. Reduce the heat to medium low and stir in the applesauce. Simmer, covered, until the sweet potatoes are soft, about 20 minutes.
Puree the soup with a blender until smooth. Season with salt and pepper; serve warm.