In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add 1 diced onion and sauté for about 3 minutes until translucent. Then, stir in 3 cups of peeled and diced sweet potatoes and 1 cup of finely chopped carrots, cooking for another 5–7 minutes until the sweet potatoes start to brown slightly.

Add 3 cloves of minced garlic to the pot, stirring vigorously for about 1 minute until fragrant. Next, sprinkle in 1 teaspoon of paprika, ½ teaspoon of ground cinnamon, ½ teaspoon of ground turmeric, and salt and pepper to taste.

Pour in 4 cups of vegetable stock, bringing the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25–30 minutes, or until the sweet potatoes and carrots are tender.

Using an immersion blender, carefully blend the soup until it’s smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender.

After blending, return the soup to medium heat if needed and taste for seasoning. Add more salt, pepper, or spices if desired.

Ladle the creamy Easy Sweet Potato Soup into bowls and garnish with a drizzle of olive oil or a sprinkle of fresh herbs if you like. Serve it warm alongside whole grain bread.