Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Peel and cut sweet potatoes into wedges, then toss them in olive oil, salt, and pepper until evenly coated. Spread the wedges on the prepared baking sheet and roast for 25-30 minutes, or until golden and tender.

While the sweet potatoes are roasting, heat a splash of olive oil in a large pot over medium heat. Add diced onions and minced garlic, and sauté for about 3-5 minutes until the onions are translucent and fragrant.

Once the sweet potatoes are roasted, add them to the pot along with vegetable broth, coconut milk, and dried herbs. Stir to combine all ingredients.

Bring the mixture to a gentle simmer over medium heat, allowing it to bubble softly for about 10-15 minutes.

Remove the pot from heat and let it cool slightly before blending. Using an immersion blender, puree the soup until smooth, or carefully transfer to a regular blender in batches.

Ladle your soup into bowls and garnish with fresh herbs if desired. Serve with crusty bread or a side salad.