Leading and Love

Food

Sweet Potato Coconut Soup

Serves 4–6 | Prep Time: 10 mins | Cook Time: 30 mins

Ingredients

• 2 tbsp olive oil or coconut oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1-inch piece of fresh ginger, peeled and grated (add a bit more if you love that gentle burn in the back of your throat—it’ll warm you from the inside out)

• 1 tsp ground cumin

• ½ tsp smoked paprika (optional, but it adds a layer of depth and a whisper of heat—perfect for fall)

• 4 cups peeled and cubed sweet potatoes (about 2 large)

• 1 can (400ml) full-fat coconut milk (shake it up before opening)

• 3 cups vegetable or chicken broth (use low-sodium so you can season it your way)

• Salt and black pepper, to taste

• Lime wedges, for serving

• Fresh cilantro or scallions, chopped (optional but adds a bright finish)

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Directions

1. Start with the foundation. In a large pot, heat the oil over medium heat. Add the chopped onion and sauté until translucent and soft—about 5 minutes. Don’t rush this step; it builds the base flavor. Stir occasionally while you tidy the kitchen or pour a tea.

2. Build the aroma. Stir in the garlic and grated ginger. Cook for about a minute, just until everything smells rich and slightly sweet. Then, add in the cumin and paprika. Let the spices toast gently for 30 seconds—it’s like unlocking the flavor door.

3. Add the heart of the dish. Toss in your cubed sweet potatoes, then pour in the coconut milk and broth. Stir slowly, noticing how the colors swirl together like a warm sunset. This is the moment the soup starts to become comfort.

4. Let it rest and soften. Bring the pot to a gentle boil, then lower the heat and cover. Let it simmer for about 20–25 minutes, or until the sweet potatoes are fork-tender. (If you’re a texture person, check them at 18 minutes for a little more bite.)

5. Blend the love. Use an immersion blender to puree the soup right in the pot—or carefully transfer it in batches to a blender. (Don’t fill the blender more than halfway and leave a little vent for steam. We’ve all made that mistake once.) Blend until silky smooth.

6. Season and serve. Taste first, then salt and pepper as needed. Ladle into bowls, squeeze a wedge of lime over the top, and sprinkle with herbs if you have them on hand. (The lime really lifts the richness—don’t skip it if you love that final zing.)
   And if your partner is nearby, go ahead and spoon-feed them the final flavour—slowly, intentionally—so they catch that perfect blend of ginger heat and sweet coconut warmth. It’s a quiet way of saying, we’re still choosing each other, even here.

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Nourishment Notes

From the Leading and Love Kitchen

Why This Matters

This isn’t just a soup—it’s a way of saying welcome before the meal even begins. It tells your guests: We’ve been expecting you. And we want you to feel cared for.

When to Serve It

• As a weeknight reset after a full day of leading or parenting

• For early arrivals before the Thanksgiving meal is fully ready

• As a gentle first course at your next dinner party

• Or for a solo evening in — when you’re nourishing yourself on purpose

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Legacy Leadership Prompt

When you're gathered around the table, pass this question along:

“What’s one dish that reminds you of home—and what do you want to pass down from it?”