Preheat your oven to 400°F (200°C). Cut sweet potatoes into wedges and toss with olive oil, salt, and pepper. Roast for about 30 minutes, flipping halfway through.

While the sweet potatoes roast, heat a tablespoon of olive oil in a large pot. Add diced onions and sauté for 5 minutes until translucent. Stir in minced garlic and cook for another minute.

Add the roasted sweet potatoes, vegetable broth, and dried herbs to the pot. Bring to a gentle simmer and let bubble for about 5 minutes.

Use an immersion blender to puree the soup until smooth. Add more vegetable broth for a thinner consistency if desired.

Stir in coconut milk or heavy cream, heat over low until warmed through, avoiding a boil.

Taste and adjust seasoning with salt and pepper. Ladle into bowls, garnish with fresh herbs, and serve with bread or salad.