Preheat your oven to 400°F (200°C). Peel and chop the sweet potatoes into even chunks, toss with olive oil, salt, and pepper, and roast for 25-30 minutes.

In a large pot, heat olive oil over medium heat. Add onions and sauté for 5 minutes. Add garlic, thyme, rosemary, and basil, cooking for an additional minute.

Add the roasted sweet potatoes to the pot, pour in vegetable broth, and bring to a simmer for about 10 minutes.

Remove from heat and blend the soup until smooth using an immersion blender. Return to pot.

Stir in coconut milk or heavy cream and season with salt and pepper to taste. Heat for a few minutes.

Ladle soup into bowls, garnish with fresh herbs, and serve warm.