Line a large baking sheet with aluminum foil. Place carrots, onions, and apples on a baking sheet and toss with olive oil. Sprinkle with salt and pepper. Spread out in an even layer and roast, until tender and starting to turn golden; about 30 minutes; stirring once halfway through. Once they are done remove the skins from the apple. They should peel right off.
Melt 1 tablespoon of the butter in a medium-sized soup pot over medium heat. Add the garlic, ginger, turmeric, cinnamon, nutmeg, and salt and pepper; cook 30 seconds, stirring constantly. Add the vegetable stock and roasted vegetables, and turn the heat off.
Puree the soup using an immersion blender. If you do not have an immersion blender, you can puree in batches in a regular blender. Pour the soup back to the pot and bring to a simmer over medium heat. Taste. Add more seasonings if desired.
While the soup is coming to a simmer, heat the remaining 1 tablespoon butter and the paprika in a small saucepan over medium-low heat. Once melted, cook until the butter starts to smell nutty and turn golden, about 1 minute, whisking constantly.
Ladle the soup into bowls and serve topped with paprika brown butter, sour cream, and chives.
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