Preheat your oven to 400°F (200°C). Peel and chop the sweet potatoes into even cubes, then place them on a baking sheet. Drizzle with olive oil and toss to coat. Roast for about 25 minutes or until they are tender and golden-brown.

While the sweet potatoes are roasting, heat a large pot over medium heat. Add a splash of olive oil, then sauté chopped onions until translucent, about 5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant.

Carefully add the roasted sweet potatoes to the pot, pour in the vegetable broth, and stir to combine. Bring to a gentle boil for about 3-5 minutes to meld the flavors.

Blend the soup until smooth and creamy using an immersion blender. If using a regular blender, let it cool slightly to prevent splatters.

Return the blended soup to the pot and stir in dried oregano, dried basil, and red pepper flakes. Simmer for an additional 5 minutes over low heat.

Pour in the heavy cream (or coconut milk) and stir to combine. Cook for another 3-4 minutes until warmed through and creamy.