In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add 1 sliced red onion and 2 minced garlic cloves, stirring frequently for about 5 minutes, or until the onion is translucent and fragrant.

Incorporate 4 cups of cubed sweet potatoes and 1 teaspoon of fresh thyme into the pot. Gently stir for about 2 minutes.

Pour in enough water to cover the sweet potatoes, approximately 4 cups, and bring the mixture to a boil. Reduce heat to low, cover, and simmer for about 20 minutes.

Remove the pot from heat and stir in 1 can of coconut milk. Using an immersion blender, puree the soup until smooth.

Evaluate the soup’s thickness; if too thick, add more water or coconut milk and warm through.

Taste your soup and season with salt and a pinch of cayenne pepper if desired.