Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Toss the sweet potato wedges with olive oil, salt, and pepper. Spread on the baking sheet and roast for 25-30 minutes until tender and caramelized.

Heat additional olive oil in a large pot over medium heat. Sauté the diced onion for 5-7 minutes until translucent.

Add minced garlic, dried thyme, dried rosemary, and dried basil to the pot. Cook for an additional 2 minutes until fragrant.

Add the caramelized sweet potatoes and vegetable broth to the pot. Bring to a simmer for 10 minutes.

Blend the soup with an immersion blender until smooth, or use a regular blender in batches.

Return the blended soup to low heat and stir in coconut milk or heavy cream. Adjust seasoning with salt and pepper to taste.