Heat olive oil in a large pot over medium heat. Add diced sweet potatoes, carrots, and onion. Sauté for about 10 minutes until browned and translucent.

Stir in minced garlic and cook for an additional 1-2 minutes until fragrant.

Pour in vegetable stock and stir to combine. Add black pepper, salt, paprika, cinnamon, turmeric, rosemary, and thyme. Bring to a gentle boil.

Once boiling, reduce heat to low and cover the pot. Let it simmer for 30-40 minutes until sweet potatoes are tender.

Remove from heat and use an immersion blender to purée until smooth. Alternatively, transfer to a traditional blender in batches.

If the soup is too thick, stir in more vegetable stock or water. Adjust seasoning as needed.

Serve soup in bowls and garnish with fresh herbs. Enjoy with crusty bread.