1 medium sweet potato (peeled and roughly chopped)
1 medium onion (roughly chopped)
2 tablespoons extra virgin olive oil
2 cloves garlic (minced)
5 cups vegetable broth
salt and pepper to taste
In a medium size pot over high heat, add olive oil, garlic and onions. Cook for a few minutes until onions are clear (translucent). Add chopped carrots and sweet potatoes and cook for 2 minutes. Add vegetable broth, bring to boil, cover and simmer for 30 minutes.
Turn the heat off and puree the vegetables until smooth, using a blender or food processor. Season with salt and pepper. Serve.