Preheat your oven to 400°F (200°C). Place the chopped sweet potatoes and sliced carrots on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast for about 25-30 minutes until they are tender and slightly caramelized.
Meanwhile, heat a splash of olive oil in a large pot over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly to avoid burning.
Once the vegetables are roasted and cool enough to handle, add the sweet potatoes and carrots to the pot with the garlic. Pour in the vegetable stock and bring the mixture to a gentle boil.
Simmer the mixture uncovered for about 10 minutes to allow the flavors to meld. Then, remove the pot from heat and use an immersion blender to blend the soup until smooth and velvety.
Taste the soup and adjust seasoning with salt and freshly ground pepper as needed. If the soup is too thick, stir in a splash of hot water to achieve your desired consistency.
Reheat the soup gently just until steaming and serve hot in bowls. Garnish with fresh herbs or a drizzle of olive oil if desired.
