Heat evoo in a large pot over medium heat. Add onions and garlic and cook until onions are soft, about 8-10 minutes.  

Add sweet potatoes, carrots, broth, salt and pepper, and bring to a boil. Lower heat and simmer about 20 minutes, or until potatoes are soft. 

Using an immersion blender, puree soup, or transfer in batches to a blender.

Add maple syrup and pumpkin pie spice if desired and stir to combine. Serve warm with Sweet Potato Chips.

Preheat oven to 350°F. Line a baking sheet with a parchment paper.  

Using a vegetable peeler, create thin strips of sweet potato.  Continue peeling until the entire sweet potato is used. 

Lay strips on the baking sheet. Brush with evoo and sprinkle with cinnamon and sugar. Bake about 8 minutes until chips are crunchy, watching carefully so chips don't burn.