Prepare all your vegetables before getting started. Go ahead, I’ll still be here when you’re done.

In a large pot, heat the oil over medium heat. Add the diced onion and sauté until translucent and soft, about 5 minutes.

Add the minced garlic, grated ginger, and chopped sage to the pot, and continue to sauté for another 2 minutes, stirring frequently to prevent burning. The ginger not only adds a kick to the soup, but also brings warmth and depth to the base flavor - it will be strong.

To the pot, add the peeled and cubed sweet potatoes and sliced carrots. Stir to coat the vegetables with the onion, garlic, and ginger mixture, then cook for about 5 minutes, until the vegetables start to soften on the edges.

Add the vegetable broth to the pot, ensuring that the vegetables are completely submerged. Bring the mixture to a boil, then reduce the heat and let it simmer. Cover the pot and cook for about 20-25 minutes, or until the sweet potatoes and carrots are fork-tender.

Once the vegetables are soft, turn off the heat. Using an immersion blender, blend the soup directly in the pot until it reaches a smooth and creamy consistency. If you don't have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Remember to allow steam to escape by removing the blender's lid insert and covering it with a kitchen towel to prevent any soup eruptions.... You won’t make that mistake twice, trust me.

After blending, stir in the coconut milk for a touch of creaminess. If you prefer a thinner or less creamy soup, you can add a little more vegetable broth or water until you reach your desired consistency.