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

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

Pour in vegetable broth, stir and bring to a simmer. Cook for about 5 minutes to meld the flavors.

Add roasted sweet potatoes and black beans to the pot. Mash some sweet potatoes directly in the pot for a creamy texture.

Blend the soup until mostly smooth with an immersion blender, adjusting for desired texture. Heat for an additional 5 minutes and season with salt and pepper.

Ladle into bowls and garnish with fresh herbs or a drizzle of olive oil. Serve warm.