Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Combine cubed sweet potatoes, shredded cabbage, diced onion, and minced garlic in a large bowl. Drizzle with olive oil and season with salt, then toss and spread on the baking sheet. Roast for 25 minutes, stirring halfway through.

In a large pot, heat olive oil over medium heat and add thyme to bloom for about one minute.

Transfer the roasted vegetables to the pot, pour in vegetable broth, and simmer for 5-7 minutes.

Remove the pot from heat, let it cool slightly, then blend the soup until smooth using an immersion blender.

Return the blended soup to the pot, stir in coconut milk, and adjust seasoning as necessary.

Ladle into bowls, swirl in more coconut milk, and garnish with sesame seeds or fresh herbs.