Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Cut the sweet potatoes into wedges, toss them with olive oil, and season generously with salt. Spread the wedges in a single layer and roast for 25-30 minutes until tender and caramelized, turning halfway through.

While the sweet potatoes are roasting, heat a splash of olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for about 5 minutes until the onions are translucent and fragrant.

Once the sweet potatoes are roasted, carefully add them to the pot with the sautéed onion and garlic. Sprinkle in the dried thyme, rosemary, and basil, followed by the vegetable broth. Stir and bring to a gentle simmer for about 10 minutes.

Use an immersion blender directly in the pot to blend the mixture until smooth and creamy. If using a regular blender, let the soup cool slightly before transferring, and blend in batches.

Return the blended soup to low heat, and stir in the coconut milk or heavy cream. Taste and season with salt and pepper until warmed nicely, ready to serve.

Ladle the hot soup into bowls, garnishing with fresh herbs for added flavor. Serve with crusty bread on the side for dipping.