In a large pot, heat 2 tablespoons of olive oil over medium heat. Add cubed sweet potatoes, sliced carrots, diced onions, and minced garlic, stirring well. Sauté for about 10 minutes until the sweet potatoes start to brown slightly and the onions become translucent.

Pour in 4 cups of vegetable stock, stirring to combine. Sprinkle in black pepper, salt, paprika, ground cinnamon, and turmeric, mixing thoroughly. Bring the mixture to a gentle boil over medium-high heat.

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

Remove the pot from heat and let it cool briefly. Use an immersion blender to puree the mixture until smooth, or transfer sections to a blender.

Taste the soup and adjust the seasoning, adding more salt or pepper as needed. Ladle the soup into bowls and garnish with a drizzle of olive oil or fresh herbs if desired.