Pour the vegetable oil in the bottom of a large soup pot and spread around the surface. Heat the oil until it bubbles on high and then bring down to low heat.

Saute the onions in the oil for 2-3 minutes until translucent. Add carrots and cook for another 2-3 minutes, adding little bits of water at a time if it is starting to stick or burn.  Stir in the garlic for about 30 seconds.

Add the sweet potato and vegetable stock and then simmer for 20-30 minutes, until the veggies are soft.

Puree in a food processor or with an immersion blender until smooth. Season to taste and enjoy!