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Roast the Vegetables:
Preheat oven to 400°F (200°C).
Toss diced sweet potato and chopped carrots with 1 tbsp olive oil, pinch of salt, and pepper. Spread evenly on baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and slightly caramelized.
Prepare the Soup:
In large pot, heat olive oil or butter over medium heat.
Add onion and sauté for 3-4 minutes until softened. Stir in garlic, ginger, cumin, orange zest and turmeric cooking for another minute until fragrant.
Add raw or roasted carrots and sweet potatoes. Pour in broth, ensuring vegetables are covered.
Bring to boil, reduce heat to low and simmer for 10 minutes for roasted vegetables or 30-40 minutes if raw.
When veggies are tender, blend until smooth and creamy.
Stir in coconut milk or cream and lemon or orange juice. Taste and adjust seasoning as needed.
Ladle into bowls and garnish with your choice of herbs, seeds, or a drizzle of coconut milk or cream.