Warm the oil in a medium-sized pot over medium heat. Once hot, sauté the onions for about 2-3 minutes.
Next, introduce the chicken, stirring briefly for about 30 seconds or until it appears opaque.
Incorporate the sweet potato, carrot, and stock into the pot, bringing the mixture to a boil.
Once boiling, reduce the heat, cover, and allow to simmer gently for approximately 15 minutes or until the vegetables can easily be pierced with a fork.
Using a slotted spoon, move the chicken and vegetables into a blender or food processor, setting aside the broth.
Blend until you reach your preferred consistency, adding the reserved broth in tablespoon increments if a silkier texture is desired.