In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

Add the chopped carrots and diced sweet potatoes to the pot. Stir to coat with the sautéed onions and garlic. Cook for about 5 minutes until they start to soften.

Sprinkle in the ground cumin, ground ginger, and cinnamon, adding a pinch of salt and pepper. Stir well to ensure all the veggies are coated with the spices.

Pour in the 4 cups of vegetable broth, and bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes until the vegetables are tender.

Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the hot soup to a traditional blender in batches and blend until velvety.

Taste the soup and adjust the seasoning with more salt and pepper if needed.

Garnish with fresh herbs, and serve warm. Enjoy your delicious bowl of Spiced Carrot Sweet Potato Soup!