Peel and dice sweet potatoes, dice onion, and mince garlic.

In a large pot, heat olive oil over medium heat. Sauté onion and garlic until translucent, 3–4 minutes.

Add sweet potatoes, thyme, rosemary, oregano, salt, and pepper. Stir to coat evenly.

Pour in vegetable broth, bring to a boil, then reduce heat and simmer until sweet potatoes are tender, about 20 minutes.

Use immersion blender to puree the soup until smooth. Alternatively, blend in batches in a blender.

Stir in heavy cream or coconut milk for richness. Adjust seasoning as needed.

Serve in bowls, garnished with parsley and optional Parmesan.