In a large pot over high heat, add olive oil, jalapeno, garlic, onions and celery. Cook for 5 minutes or until vegetables are soft but still yielding a crunch. Add carrots, sweet potatoes and diced tomatoes. Cook for 2 minutes and add chicken broth (substitute vegetable broth for vegans).
Add enough broth to cover the vegetables, make adjustments if you need to. Bring to boil, cover and simmer for 40 minutes.
Turn the heat off and blend the soup in batches in a blender or use a hand mixer (immersion blender). Season with salt and pepper and serve.