In your chosen cooking method, heat the olive oil. Add sweet potatoes, carrots, onion, and garlic, sautéing until softened and fragrant—about 3-10 minutes, depending on your method.

Pour in the vegetable stock and sprinkle in the paprika, cinnamon, turmeric, salt, and black pepper. Bring the mixture to a boil, letting those delicious flavors mingle.

Once boiling, lower the heat and let it simmer until sweet potatoes are tender—30-40 minutes on the stovetop, 6-8 hours in the crockpot, or just 10 minutes in the Instant Pot at high pressure.

Carefully use an immersion blender to puree the soup until it’s silky smooth. If using a regular blender, allow the soup to cool slightly and blend in batches.

Taste the soup and adjust seasonings as needed. If you desire a creamier texture, stir in a splash of your preferred milk or cream before serving.