Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.
Peeled the sweet potatoes and carrots, then chop them into roughly 2.5 cm (1-inch) chunks for even roasting. Place them in a large bowl.
Toss the vegetables with 2 tablespoons of olive oil, ensuring each piece is coated evenly. Sprinkle with a pinch of salt and pepper for flavor.
Spread the coated vegetables in a single layer on the prepared baking sheet. Roast in the oven for 35-40 minutes, turning halfway through, until edges are caramelized and vegetables are tender and fragrant.
While the vegetables roast, heat a tablespoon of olive oil in a large pot over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant and golden, filling your kitchen with a warm aroma.
Transfer the roasted vegetables into the pot with garlic. Pour in the vegetable broth and bring to a gentle simmer, allowing the flavors to meld for about 10 minutes.
Use an immersion blender directly in the pot, or carefully transfer the mixture to a blender. Puree until smooth and velvety, about 1-2 minutes, ensuring the soup is silky and uniform.
Stir in the coconut milk for extra creaminess, then season with salt, pepper, and a squeeze of lemon juice to brighten the flavors. Adjust seasoning to taste.
Ladle the hot soup into bowls, garnish with herbs or a drizzle of olive oil if desired, and enjoy the rich, comforting flavors of this caramelized root vegetable soup.
