A creamy, comforting sweet potato soup with a touch of warm spices, perfect for a cozy and nourishing meal.

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Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger; sauté until softened and fragrant.
Stir in sweet potatoes, cinnamon, and cumin; cook for 2-3 minutes to coat the sweet potatoes in spices.
Pour in vegetable broth, bring to a boil, then reduce heat and simmer for about 20-25 minutes, until sweet potatoes are very tender.
Use an immersion blender or transfer the soup in batches to a blender and puree until smooth.
Stir in coconut milk or cream, and season with salt and pepper to taste.
Simmer for an additional 5 minutes, then serve hot, garnished with fresh herbs if desired.

Use roasted sweet potatoes for a deeper flavor.
Adjust consistency by adding more broth if needed after blending.
For a spicy kick, add a pinch of cayenne pepper or red pepper flakes.
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.