Peel and roughly chop the sweet potatoes and carrots into chunks that are easy to handle.

In a skillet, sauté the chopped onion and minced garlic in a splash of oil over medium heat until the onion becomes translucent and fragrant, about 5 minutes. This fills your kitchen with a warm aroma.

Transfer the sautéed aromatics to the slow cooker, then add the chopped sweet potatoes and carrots. Pour in the vegetable broth, ensuring the vegetables are submerged.

Sprinkle in the cinnamon and season with salt and pepper to taste. Cover the slow cooker with its lid.

Set the slow cooker on low for 6 to 8 hours, or on high for 3 to 4 hours. You'll notice the vegetables becoming very tender and breaking down slightly as they cook.

Once cooking is complete, insert an immersion blender directly into the slow cooker and blend until the soup is smooth, or carefully transfer in batches to a blender. The soup should turn into a creamy, velvety consistency with a vibrant orange color.

If the soup feels too thick, stir in a little more broth or water until you reach your desired consistency. For added richness, swirl in the coconut milk and stir well.

Taste the soup and adjust the seasoning, adding more salt, pepper, or spices if needed. Let it sit for a minute to meld the flavors.

Ladle the hot soup into bowls, optionally garnishing with a drizzle of coconut milk or fresh herbs for extra flair. Serve immediately and enjoy its cozy, velvety texture.