Begin by peeling and cutting 2 lbs of sweet potatoes into 1-inch cubes. Next, dice 1 cup of carrots, 1/2 cup of onion, and mince 1 tablespoon of garlic.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add sweet potatoes, carrots, diced onion, and minced garlic. Sauté for 5-10 minutes.

Pour in 4 cups of vegetable stock and sprinkle in the spices: 1/4 teaspoon black pepper, 1/4 teaspoon salt, 1/2 teaspoon paprika, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon ground turmeric.

Allow the soup to simmer uncovered for about 30-40 minutes until the sweet potatoes and carrots are fork-tender.

Blend the soup using an immersion blender until smooth. For a chunkier soup, blend half or transfer it to a regular blender.

Taste and adjust seasoning if necessary. Serve warm, garnished with olive oil or feta cheese.