Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil on a baking sheet and roast for 30-35 minutes until tender.

In a large pot, heat a splash of remaining olive oil over medium heat. Add minced garlic, ground cumin, and smoked paprika, stirring for about 1 minute.

Pour the vegetable broth into the pot and bring it to a gentle simmer for about 5 minutes.

Add the roasted sweet potatoes and rinsed black beans. Gently mash some sweet potatoes to create a creamy texture.

Blend the soup if a smoother consistency is desired. Use an immersion blender to purée until mostly smooth.

Return the blended soup to medium heat and let it cook for an additional 5 minutes. Adjust the seasoning with salt and pepper as needed.

Ladle the soup into bowls and garnish with fresh herbs or a drizzle of olive oil before serving.