Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper to prevent sticking.
Peel the sweet potatoes and carrots, then cut them into uniform chunks about 2.5 cm (1 inch) in size. Place them in a large bowl.
Toss the chopped vegetables with 2 tablespoons of olive oil, a pinch of salt, and half a teaspoon each of cinnamon and smoked paprika. Spread them evenly on the prepared baking sheet.
Roast the vegetables in the oven for 25-30 minutes, until they are caramelized around the edges and tender when pierced with a fork. The aroma should be sweet and smoky.
Meanwhile, heat a tablespoon of olive oil in a heavy-bottomed pot over medium heat. Add the diced onion and cook for about 5-7 minutes until translucent and fragrant, stirring occasionally.
Add the minced garlic to the onions and cook for another minute until fragrant, being careful not to burn it.
Transfer the roasted vegetables into a blender, then pour in the vegetable broth. Blend until smooth and creamy, about 1-2 minutes. If the mixture is too thick, add more broth a little at a time.
Pour the blended soup back into the pot. Bring it to a gentle simmer over medium heat, stirring occasionally. Stir in the coconut milk and season with salt and pepper to taste.
Allow the soup to simmer for another 5-10 minutes, letting the flavors meld and the soup heat through thoroughly. The aroma should be sweet, smoky, and inviting.
Taste the soup and adjust the seasoning with additional salt, pepper, or a squeeze of lemon if desired. The soup should be velvety, warm, and fragrant.
Serve hot in bowls, garnished with a drizzle of olive oil or fresh herbs if you like. Enjoy the silky, flavorful warmth of this comforting soup.
