Heat olive oil in a large cooking pot and add chopped onion. Sauté for about 5 minutes, until softened.

Add the minced garlic, cumin, and turmeric and sauté for 1 minute until fragrant.

Stir in frozen sweet potato chunks, diced tomatoes, and broth and bring to a boil. Reduce heat and simmer for 5 to 10 minutes or until sweet potatoes are tender.

Use an immersion blender to puree the soup until smooth, season with salt and pepper. For a smoother soup, puree the entire batch until smooth. For a chunkier texture, puree half of the soup and leave the other half unblended. If using a regular blender, see notes below.

Garnish with optional cilantro or parsley and serve hot.