Preheat your oven to 400°F or 200°C (400°F). On a large, shallow roasting pan or baking sheet, arrange the sweet potatoes, apples, onion, and garlic in a single layer.
Drizzle the mixture with the 2 tablespoons (30 ml / 1 fl oz) of olive oil.
Sprinkle evenly with the cumin, paprika, cinnamon, salt, and pepper, then toss everything together until well-coated.
Roast, uncovered, for 20 to 25 minutes, or until the sweet potatoes are fork-tender and the edges are lightly caramelized.
Remove the pan from the oven and let it cool for a few minutes.
Carefully transfer half of the roasted sweet potato mixture and half of the vegetable broth to a high-speed blender.
Cover and blend until the mixture is completely smooth and creamy.
Pour the blended soup into a large saucepan or Dutch oven.
Repeat the process with the remaining roasted mixture and broth, adding it to the saucepan.
Gently heat the soup over medium heat, stirring occasionally, until it is warmed through.
Serve immediately.
Garnish each bowl with toasted pumpkin seeds, a swirl of vegan cream, or fresh chopped parsley for added texture and flavor.
