Peel and dice the sweet potatoes into roughly 1-inch cubes for even cooking.

Chop the onion and mince the garlic.

Pro tip: Try to keep the sweet potato pieces uniform so they cook at the same rate—no one likes mushy chunks mixed with firmer ones!

Heat the olive oil or butter in your large pot over medium heat.

Add the chopped onion and cook for 5–6 minutes, stirring occasionally, until soft and fragrant.

Stir in the garlic and cook for another 30 seconds until aromatic.

Pro tip: Watch the garlic carefully—it burns quickly and can turn bitter.

While the onions sauté, spread the diced sweet potatoes on a baking sheet, drizzle lightly with olive oil, and roast at 400°F (200°C) for 20–25 minutes until tender and slightly caramelized.

Pro tip: Roasting brings out a natural sweetness that makes your sweet potato soup extra flavorful.

Add the roasted sweet potatoes to the pot with the onions and garlic.

Pour in the vegetable or chicken broth and stir to combine.

Season with cinnamon, nutmeg, salt, and pepper.

Bring the mixture to a boil, then reduce the heat and let it simmer for 15–20 minutes so the flavors meld together.

Use an immersion blender directly in the pot, or transfer the soup in batches to a countertop blender.

Blend until the soup is completely smooth and creamy.

Pro tip: If using a countertop blender, remove the center cap to vent steam and cover with a kitchen towel to prevent splatters.

Stir in the coconut milk or heavy cream until fully incorporated.

Taste and adjust seasoning if needed—sometimes a pinch more salt or a dash more cinnamon elevates it perfectly.

Ladle the soup into bowls.

Top with optional garnishes like chopped parsley, toasted pumpkin seeds, or a drizzle of cream for a finishing touch.