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Heat butter in a large soup pot over medium-high heat. Add carrots and cook covered without stirring until they begin to brown, around 10-15 minutes.
Add onions and garlic, and cook covered until onions turn translucent, around 5-7 minutes.
Add brown sugar, salt, pepper, cinnamon, nutmeg, ginger, and cloves, and cook uncovered, stirring frequently, until sugar dissolves, around 3-4 minutes.
Add sweet potatoes and vegetable broth. Bring pot to a boil over high heat, then reduce to low and simmer, stirring occasionally, until potatoes are fork tender, around 20-30 minutes.
Remove pot from heat and let cool for 5-10 minutes. Add optional heavy cream and use an immersion blender and blend until smooth, or transfer to a blender in batches.
Once blended, you have the option to cook the pecan streusel topping, or serve 1 cup servings as is! Enjoy!
In a medium skillet, melt the butter over medium heat. Add the chopped pecans to the melted butter. Stir frequently and cook for 3-4 minutes until they are fragrant and lightly golden brown.
In a separate small bowl, whisk together the brown sugar, flour, cinnamon, and salt. Remove the skillet from the heat. Pour the dry ingredient mixture into the skillet with the toasted pecans and butter.
Stir the mixture until the ingredients are evenly moistened and a crumbly texture forms.