Chop the shallots and the garlic and cook in the olive oil until translucent
Peel and chop the sweet potatoes and the fennel (keep the green) and add them to the pan for another 5 minutes while stirring
Pour in the water, bouillon, salt and orange juice (and zest)
Let simmer with a closed lid for 15-20 minutes until the veggies are soft
Add the cream and puree the soup
Season with more salt, paprika, pepper and chili