Preheat your oven to 425°F (220°C). Wash and peel the sweet potatoes, cutting them into wedges. Toss with olive oil, salt, and pepper, and spread on a baking sheet.

Roast the sweet potatoes for 25-30 minutes until tender and caramelized. Stir halfway through.

In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic. Cook for 5-7 minutes until translucent.

Stir in dried thyme, rosemary, and basil, cooking for an additional minute.

Combine the roasted sweet potatoes with the sautéed onions and herbs. Pour in vegetable broth and simmer for 5 minutes.

Blend the soup until smooth using an immersion blender.

Stir in coconut milk or heavy cream, season with salt and pepper, and let simmer for an additional 2-3 minutes.

Ladle into bowls and garnish with fresh herbs. Serve hot.