In a large pot, heat the olive oil on MEDIUM. Toss in the diced onions, carrots, minced garlic, and ginger. Sauté for 6–8 minutes.
Add the sweet potato, spices, and stock. Stir. Bring the soup to a boil then lower the heat, cover, and gently simmer on LOW for 30 minutes, stirring occasionally.
Once the sweet potato has softened completely, remove the pot from the heat. Use a stick blender to blend until it reaches the desired smoothness.