Heat olive oil in a large pot over medium heat. Add diced sweet potatoes, diced carrots, and diced onion. Sauté for about 10 minutes until sweet potatoes start to brown and onions become translucent.

Stir in minced garlic and cook for an additional minute. Add vegetable stock, black pepper, salt, paprika, ground cinnamon, and ground turmeric. Bring to a gentle boil.

Reduce heat to low and let the soup simmer uncovered for about 30-40 minutes until the vegetables are tender.

Remove from heat. Blend the soup until creamy using an immersion blender or in batches with a traditional blender.

Return blended soup to the pot. Adjust consistency with vegetable stock if needed. Taste and adjust seasoning.

Serve warm in bowls, garnished with coconut milk or croutons if desired.