Preheat oven to 400 degrees F.
In a baking pan or roasting pan place carrots and sweet potatoes.
Add 2 teaspoons of olive oil, toss to coat.
Roast in oven for 30-40 minutes until soft and slightly brown in spots.
In a dutch oven heat 2 teaspoons of olive oil.
Add minced garlic and cook for 1-2 minutes.
Add in onion and cook until softened.
Sprinkle in smoked paprika and cook for 1 minute.
Add in roasted carrots and potatoes.
Add in vegetable broth.
Bring to a boil.
Reduce heat and simmer for 20-30 minutes or until vegetables are tender.
Blend with an immersion blender, or place soup into a blender or food processor to puree.