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Ep. 7 | April 2026
Sweet Potato & Coconut Soup
Quality Whole Person Care®
Overview
As warmer weather approaches in April, the Wesley on Wellness Cooking Show focuses on togetherness. Our host, Angela Gula, guides viewers through a cozy and easy recipe for sweet potato and coconut soup. Cooking for the people you care about is a simple way to show love and support, and even beginner cooks can create something comforting to share at the table.
Ingredients
- 2 TBSP coconut oil or olive oil
- 1 medium white onion, chopped
- 3 cloves garlic, minced
- 1 TBSP fresh ginger, grated
- 1 ½ lb. sweet potatoes, peeled and diced
- 1 tsp curry powder
- 1 tsp ground cumin
- 1 can (14 oz.) coconut milk
- 4 cups vegetable broth
- ½ of a lime, juiced
- Salt & pepper to taste
- Fresh cilantro or toasted pumpkin seeds for garnish (optional)
Instructions
- Warm the coconut oil in a large pot and sauté the onions, garlic, and ginger
- TIP: Sautéing onions takes a while. Use the time stirring to practice some breathing exercises
- Add broth, coconut milk, and sweet potatoes
- Let the soup simmer for about 25 minutes, until the sweet potatoes are soft
- Blend the soup with an immersion blender or carefully transfer the soup to a regular blender
- Top the bowls of soup with a little lime juice, fresh cilantro, and toasted pumpkin seeds
- Serve and enjoy!