Preheat your oven to 400°F (200°C). Toss sweet potato wedges with olive oil, salt, and pepper and roast for 25-30 minutes.

Heat olive oil in a large pot over medium heat. Sauté onion for about 5 minutes, then add garlic, thyme, rosemary, and basil.

Add the roasted sweet potatoes and vegetable broth to the pot, bring to a boil, then let it simmer for 10-15 minutes.

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

Stir in coconut milk or heavy cream and heat through for about 5 minutes.

Ladle into bowls and serve warm with garnishes.