Preheat your oven to 400°F (200°C).

Toss the diced sweet potatoes in olive oil and sprinkle with salt and pepper. Spread them evenly on a baking sheet.

Place the baking sheet in the oven and roast for about 25 minutes or until tender and slightly caramelized, stirring occasionally.

While the sweet potatoes roast, heat a splash of olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.

Stir in the minced garlic and cumin, cooking for another minute until fragrant.

Once the sweet potatoes are roasted, add them to the pot along with the vegetable broth. Bring to a simmer and let it cook for 5 minutes.

Use an immersion blender to purée the soup until creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.

Return the blended soup to the pot and stir in the coconut milk. Season with salt and pepper to taste. Heat through before serving.

Ladle the soup into bowls and add your desired toppings.