Peel, trim, and chop carrots in small cubes. Peel and cube the sweet potatoes. Set aside the cubed vegetable in a large mixing bowl.
In a large non-stick pan, warm the olive oil over medium heat.
Add the onion and cook, occasionally stirring, until fragrant and golden, about 1-2 minutes.
Stir in the chopped vegetables, crushed garlic, and stir fry for 1 minute, until fragrant.
Pour the vegetable stock, cover the saucepan with a lid. Bring the soup to a boil and cook for15 minutes to 20 minutes or until the vegetables are fork-tender.
Remove from heat, and blend with an immersion blender or in a high-speed blender until the soup is smooth and creamy.
Stir in the juice from one orange and adjust with salt and pepper. You can add the zest from the orange too, kids are fan, but grown-ups love it.
Serve with a drizzle of cream, parmesan, and toasted seeds or popcorn.