Add the broth to a medium sized pot and bring to a boil
Cut the sweet potatoes and carrots into equal sized cubes, halve the onions.
Add the vegetables and the garlic to the broth along with the spices. Simmer for 15 minutes.
When the sweet potatoes are soft, remove from heat and add the soup to a blender or use an immersion blender to puree the soup.
Sprinkle some rosemary on the top and serve with some warm focaccia bread.