Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
Add the cubed sweet potatoes and sliced carrots to the pot. Stir and cook for a few minutes to lightly brown the vegetables.
Pour in the vegetable broth and add the ground cumin, ground ginger, and ground cinnamon. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the sweet potatoes and carrots are tender.
Once the vegetables are cooked, use an immersion blender or transfer the mixture to a blender or food processor. Blend until smooth and creamy. Be cautious when blending hot liquids.
Return the soup to the pot, and season with salt and pepper to taste. Stir well and let it simmer for an additional 5 minutes to allow the flavors to meld together.
Serve the sweet potato carrot soup hot, garnished with your desired toppings such as toasted pumpkin seeds, fresh herbs, sour cream, or Greek yogurt.
Enjoy your delicious and comforting sweet potato carrot soup!Feel free to adjust the seasonings and consistency of the soup according to your taste preferences. You can also experiment with adding other spices or herbs to customize the flavor.