In large dutch oven heat olive oil over medium heat.
Add onions, garlic, & carrots.
Cook 2-3 minutes till translucent.
Add spices and cook another minute till fragrant.
Add sweet potatoes and vegetable broth, bring to boil.
Reduce heat and cook over medium heat approximately 20 minutes until sweet potatoes are tender.
Remove from heat and allow to cool several minutes.
Using an immersion blender, carefully blend till smooth & creamy.
Add tahini and lime juice and stir.
Serve immediately with any additional toppings.
Can be stored covered in fridge for up to five days or can freeze for up to 3 months.