Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Peel and cut the sweet potatoes into wedges or cubes. Toss them with olive oil, salt, and pepper and roast for 25-30 minutes.

Heat olive oil in a large pot over medium heat and sauté the diced onion and minced garlic for 5-7 minutes until translucent.

Add dried thyme, rosemary, and basil; stir for 1-2 minutes to awaken the flavors.

Add the roasted sweet potatoes and pour in the vegetable broth. Bring to a boil and simmer for about 10 minutes.

Blend the soup until smooth using an immersion blender or a regular blender in batches.

Stir in coconut milk or heavy cream, adjust seasoning, and heat through for a few minutes before serving.