Heat 1/4 cup of vegetable broth in large soup pot over medium heat. Sauté onions, celery, and leeks for 2 minutes. Then add garlic and sauté for another minute.
Add 4 cups of remaining vegetable broth, sweet potatoes, turmeric, cinnamon stick, and nutmeg. Bring to a boil then reduce heat to medium-low and simmer until sweet potatoes are tender, about 10 minutes.
Remove cinnamon stick.
Use immersion blender or pour contents into a blender in batches. Blend until smooth.
Pour soup back into pot (if using a blender). Add almond milk. Then slowly add remaining broth according to preferred consistency.
Add salt and pepper.
Ladel soup into bowls. Sprinkle sunflower seeds, sage, and cranberries in each bowl and serve. Garnish and serve with cinnamon.