Coat bottom of medium saucepot with olive oil, and place over medium heat.
Add onion, celery, and carrots, and sauté for 4 minutes.
Add garlic, and sauté for 1 minute.
Add curry powder, and sauté for an additional minute.
Add coconut milk, vegetable broth, and apples, and bring to a boil.
Reduce heat to low; simmer for 10 minutes.
Allow soup to cool for 10 minutes, then transfer to a blender or food processor and purée until smooth.
(As the soup will still be warm, be sure to leave the lid cracked, and use a towel to hold the lid in place.)
Return to saucepot, and simmer for 1-2 minutes.
Season with salt and pepper, if desired.