Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper and spread out the sweet potato and carrot chunks. Toss them with a tablespoon of olive oil, a pinch of salt, and smoked paprika if using. Roast for 30-35 minutes until they’re caramelized and tender, filling your kitchen with a sweet, smoky aroma.
While the vegetables roast, chop the onion finely and mince the garlic. Heat the remaining tablespoon of olive oil in a large pot over medium heat, and sauté the onion and garlic for about 5-7 minutes until they become fragrant, translucent, and slightly golden.
Once the roasted vegetables are ready, transfer them to the pot with the sautéed onion and garlic. Pour in the vegetable broth and bring everything to a gentle simmer. Let it cook for about 10 minutes to allow flavors to meld nicely.
Use an immersion blender to carefully blend the soup directly in the pot until smooth and velvety. If you prefer, transfer the soup in batches to a blender, then return it to the pot. Blend until creamy, with no chunks remaining.
Taste the soup and adjust the seasoning with salt and pepper as needed. If it’s too thick, stir in a little more broth or hot water; if it’s too thin, simmer for a few more minutes to thicken.
Ladle the hot, velvety soup into bowls. Garnish with a drizzle of olive oil, a sprinkle of smoked paprika, or fresh herbs if you like. Serve immediately for a warm, comforting meal.