Bring broth to boil in large stock pot over medium-high heat. Add sweet potatoes and let simmer.
In a dutch oven, heat olive oil over medium-high heat. Add onion, carrots, and garlic. Cover and cook 20 minutes or until vegetables are tender. Stir occasionally.
Add hot broth and potatoes. Return to boil. Cover and reduce heat. Simmer for 10 minutes or until sweet potatoes are tender. Stir in pepper and salt. Serve chunky or puree with immersion blender.