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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place cubed sweet potatoes, shredded cabbage, garlic, and onion on the sheet. Drizzle with oil and sprinkle with salt. Toss to coat.
Roast vegetables for 25 minutes or until tender and lightly caramelized.
In a large pot, warm a splash of oil and add thyme to bloom the flavor.
Transfer roasted vegetables to the pot and pour in the vegetable broth. Bring to a simmer and cook for 10–15 minutes.
Use an immersion blender to blend until smooth and creamy.
Stir in coconut milk, reserving a spoonful for garnish. Adjust seasoning to taste.
Ladle into bowls, swirl in reserved coconut milk, sprinkle with sesame seeds, and garnish with fresh thyme.