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Bowl of purple yam ginger coconut soup garnished with fresh herbs

Purple Yam Soup

A creamy and comforting soup made with purple yam, ginger, and coconut milk, perfect for family gatherings or quiet evenings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup, Starter
Cuisine: Asian, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Base ingredients
  • 1 piece Red Onion Sweet and aromatic, adds depth of flavor.
  • 2 cloves Garlic Fragrant and savory, elevates overall profile.
  • 30 g Fresh Ginger Root Provides a warming kick, complements sweetness.
Main ingredients
  • 600 g Purple Yam (Ube) Adds natural color and creaminess.
  • 250 mL Coconut Milk (canned) Rich and creamy, lends exotic flair.
  • 800 mL Vegetable Stock Essential for adding depth without overpowering.
Garnishes
  • to taste Spring Onions Provide a fresh, crisp bite.
  • to taste Toasted Cashews or Walnuts Enhance texture and flavor.

Method
 

Preparation
  1. Heat a splash of oil in a large pot over medium heat.
  2. Add chopped red onions, minced garlic, and grated fresh ginger. Sauté until onions turn translucent, about 3-5 minutes.
  3. Peel and cube the purple yam into bite-sized pieces, then add to the pot. Sauté for an additional 2-3 minutes.
Cooking
  1. Pour in the coconut milk followed by the vegetable stock. Stir well and bring to a gentle simmer. Cover and cook for about 15 minutes.
Blending
  1. Once the yam is soft, use an immersion blender to blend until smooth, or pulse for a chunkier texture.
Garnishing
  1. Ladle the soup into bowls and garnish with a drizzle of coconut milk, chopped spring onions, additional grated ginger, and a handful of nuts.

Notes

For extra flavor, roast the purple yam before adding to the pot. Add cayenne or fresh chili for spice. Experiment with garnishes like microgreens.