Creamy roasted potato soup

This dish met two of my New Year's resolutions, to make soup and to use what I buy.  I had an assortment of potatoes in my pantry and I didn't want them to go to waste so I decided I would experiment with a creamy roasted potato soup.

• 2 sweet potatoes, scrubbed and diced
• assorted fingerling potatoes, scrubbed and diced
• 1/2 red onion, sliced
• 5 cloves garlic, smashed
• basil
• 2 cups plain rice milk
• 2 cups low sodium vegetable broth
• 1/4 cup coconut cream (chill a can of coconut milk in the refrigerator then open and scoop out the cream that separates to the top)
• sea salt and pepper to taste

Lay the above on a roasting pan, drizzle with olive oil and season with sea salt.  Roast at 350 F until soft.  Transfer to a large pot and add the rice milk and 1 cup of the broth.  Bring to a simmer and blend with an immersion blender until smooth.  Add in the remaining cup of broth and the coconut cream and season with salt and pepper. Serve with a spinach salad.