For the cream of apple soup, quarter the apples, peel and remove the core. Saute in hot butter with finely grated ginger, shallots and minced garlic. Season with curry powder and stir until coated with a yellow film.
Pour in soup. Cover and simmer on low for about 15 minutes, until apples are cooked through.
Finely puree the soup. Season with nutmeg, salt, pepper and a few drops of lemon juice.
Sprinkle the cream of apple soup with chive rolls and serve hot.