Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 2 chopped sweet potatoes, 1 diced carrot, 1 diced onion, and 2 minced garlic cloves. Sauté for about 10 minutes until onions are translucent.

Pour in 4 cups of vegetable stock and add spices. Increase heat to bring to a gentle boil, then reduce heat and let it simmer uncovered for 30-40 minutes.

Once the vegetables are tender, blend until smooth using an immersion blender.

Adjust the consistency by adding a splash of water or broth if too thick. Taste and adjust seasoning as needed.

Ladle soup into bowls, garnishing with fresh herbs if desired. Serve alongside crusty bread or salad.