Heat olive oil in a large pot over medium heat, then add chopped onion and cook until softened.

Stir in minced garlic and cook for another minute until fragrant.

Add diced sweet potatoes and vegetable broth to the pot.

Bring the mixture to a boil, then reduce heat and simmer until sweet potatoes are tender.

Carefully transfer the soup to a blender and blend until smooth and creamy.

Return the soup to the pot and stir in the full-fat coconut milk.

Season with salt and pepper to taste, then heat through gently before serving.