1. Preheat the oven to 400 degrees F. Place the sweet potatoes and carrots on a baking tray. Toss with half of the oil, add the paprika, cumin, salt and pepper. Bake 20-30 minutes, until vegetables are soft.
2. While vegetable are roasting, heat remaining oil in a large pan. Add the onions and cook until soft. Add in the garlic and cook for 1-2 minutes. Add the stock and bring to a simmer.
3. Add roasted vegetables to stock and simmer for 5-10 minutes.
4. Take the soup off the heat and blend using an immersion blender.