Preheat your oven to 400°F (200°C). Peel and chop the sweet potatoes into evenly sized cubes, spread on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.

Roast the sweet potatoes for about 25-30 minutes, stirring halfway through until tender and lightly golden.

Heat a large pot over medium heat, add a drizzle of olive oil, then add diced onion and sauté for about 5 minutes until translucent. Add minced garlic and cook for an additional 1-2 minutes.

Stir in dried thyme, rosemary, and basil, cooking for an extra minute to release their oils.

Pour in the vegetable broth and bring to a gentle simmer, scraping up any bits stuck at the bottom. Simmer for about 5 minutes.

Once the sweet potatoes are roasted, add them to the broth mixture, stir, and let everything simmer together for an additional 5 minutes.

Blend the soup until smooth using an immersion blender, incorporating the coconut milk (or heavy cream) to achieve a creamy texture.

Return the blended soup to the pot, adjust seasoning with salt and pepper, and serve with optional fresh herbs.