Drizzle 1 tablespoon of olive oil in a large pot and heat it over medium heat for about 2 minutes.

Add the quartered white onion and sauté for about 5 minutes until soft and translucent.

Incorporate the chopped carrots and diced sweet potatoes and cook for an additional 5 minutes.

Sprinkle in 1 teaspoon of cumin, 1 teaspoon of garlic powder, and season with salt and pepper to taste. Stir for about 1 minute.

Add 4 cups of vegetable broth and bring to a gentle boil, about 5 minutes.

Reduce heat to low and simmer uncovered for about 20 minutes until the vegetables are tender.

Use an immersion blender to puree the soup until smooth and creamy.

Adjust the seasoning with salt and pepper if needed and serve hot.