Preheat your oven to 400°F. Line a baking sheet with parchment paper. Slice your sweet potatoes in half lengthwise. Coat the inside of each half with 1 tbs olive oil and sprinkle with salt and pepper to taste. Turn the pieces around (skin side down) and roast for 30-40 minutes (time varies with size of potatoes). While this is happening start the soup.....
Soup:
Add the 2 tbs butter and remaining 1 tbs oil to a large pot to melt on medium heat. Add in the onion and carrots and saute for 5-7 minutes. Stir in the garlic and ginger for 30 seconds then stir in the Italian herb blend, paprika, chili flakes and salt to taste. Next add in the broth and bring to a boil. Lower to a simmer and continue to cook COVERED, until the potatoes are ready.
Once the potatoes are ready, peel the skins off with some tongs and toss into the pot, stirring to incorporate all. For a smooth consistency, transfer the soup to a blender or food processor (work in batches if needed) and puree until smooth.
Garnish with the mini marshmallows and use a kitchen torch to brown and melt them slightly.