Finely chop the onion, and peel and chop the carrots and sweet potato into 1cm chunks.
Heat oil in a saucepan and saute onion until softened. Stir in cumin and curry powder and cook for 1 minute.
Add carrots, sweet potatoes and stock. Bring to a boil, then cover and simmer until vegetables are tender, about 20 minutes.
When cool, transfer vegetables to a blender and blend until smooth.
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