There’s something incredibly comforting about a warm bowl of soup, especially when it’s as vibrant and nourishing as this purple yam soup. This recipe is made with roasted purple yams, carrots, sweet onion, creamy coconut milk, and just a hint of garlic and olive oil; this dish is both simple and satisfying.
Jump To
The earthy sweetness of the yams pairs beautifully with the rich coconut milk, creating a smooth and comforting soup that’s perfect for whenever you're craving something delicious.
Inspired by Southeast Asian flavors, this purple yam soup blends creamy coconut milk with the natural sweetness of purple yams for a truly cozy dish. It feels fancy but is surprisingly easy to make—ideal if you're craving something a little different and soothing. Ready to dive in? Let’s go!
Simple ingredients
You will need the following ingredients to make the delicious purple yam soup:
- Purple yams: Purple yams are the real star of this recipe! They give the soup its gorgeous color and that naturally sweet, earthy flavor that makes each spoonful so cozy and delicious. I used pre-roasted purple yams to make things quicker, but if you’ve got raw ones, you can either roast or steam them first — it’ll definitely help cut down the cooking time. To prep purple yams, roast them at 400°F for about 35–40 minutes or steam them for 20–25 minutes until fork-tender. You can find purple yams in any major Asian grocery store.
- Baby carrots: Adds a hint of sweetness and crunch to balance the creamy texture.
- Coconut milk: The rich coconut milk has that tropical sweetness. I used organic unsweetened ones.
- Sweet onion
- Garlic
- Olive oil: A little bit of olive oil helps sauté the aromatics and build a flavorful base for the soup.
- Water: Needed to achieve the perfect consistency and blend the flavors together.
Step-by-step cooking instructions
Making purple yam soup at home is easier than it sounds—just follow a few simple steps, and you’ll enjoy a warm, flavorful bowl in no time!
Start by peeling and dicing your purple yams and carrots into small cubes—unless you’re using pre-cooked veggies, then you can skip this step! Cutting them into smaller pieces helps everything cook faster. Dice the onion and mince the garlic, too; these will create a flavorful base for your soup.
In a large pot, heat a drizzle of olive oil over medium heat. Add the onion and garlic and sauté until they’re fragrant and just starting to turn golden. Stir in the carrot pieces and cook for another 2–3 minutes, then toss in the diced purple yams and give everything a good stir for another minute or two.
Next, pour in enough water to fully cover the veggies. Bring it to a gentle simmer and let it cook for about 10 minutes, or until the yams and carrots are soft and tender. You’ll know it’s ready when the purple yams start to break down a little—that's what gives the soup a naturally creamy texture.
Once the veggies are soft, lower the heat and stir in the coconut milk. Let everything simmer together for a few more minutes until it’s smooth, creamy, and well combined. Season with salt and black pepper to taste, then turn off the heat.
For a silky, smooth soup, use a blender to puree it. Prefer it chunky? You can just leave it as is!
Top it off with a sprinkle of lemon zest, fresh cilantro, or your favorite herbs. Ladle it into bowls, serve warm, and enjoy!
Pro tips for the perfect purple yam soup
Want to make the perfect purple yam soup? These easy tips will help you get that gorgeous color, smooth texture, and naturally sweet flavor just right every time!
Use fresh purple yams for the best texture: Fresh yams have a naturally creamy consistency when cooked, but avoid frozen ones. If you use purple sweet potatoes instead, expect the sweet potato soup to have a slightly firmer texture.
Sauté your aromatics first: Cooking the onion and garlic in a little oil over medium heat before adding the yams brings out their sweetness and adds depth to the soup.
Don’t skip the coconut milk: It gives the soup a rich texture and balances the earthy sweetness of the purple yams, stir gently to keep the soup smooth and creamy. If you prefer a lighter version, use less coconut milk and more water.
Mash for a smoother soup: If you like a silky texture, use a spoon to mash some of the yams while they cook before adding them to the blender.
Finish with fresh herbs: Fresh herbs and lemon zest add light, citrusy freshness. If you can’t find cilantro, Thai basil is a great substitute.
Serve hot and fresh: This soup is best enjoyed warm, right after cooking, when the flavors are at their peak. If storing leftovers, gently reheat over medium heat to keep the texture just right.
Follow these tips, and you’ll have a comforting, delicious bowl of purple yam soup every time!
Storage and reheating
You can store the leftover yam soup in an airtight container in the fridge for up to three days.
When reheating, warm it gently over medium heat, stirring occasionally to keep the texture smooth. If the soup thickens too much, add a splash of water or coconut milk to bring it back to the right consistency.
Variations
This soup recipe is incredibly versatile! Here are some fun and tasty variations for purple yam soup—perfect for mixing things up while still keeping that vibrant, comforting base:
If you want to keep things totally vegan but add some variety, toss in chickpeas or cubed tofu—they soak up the flavors nicely.
You can also swap some coconut milk for oat milk or cashew cream for an extra-smooth, rich texture. Add a small boiled potato to the mixture before blending to thicken naturally.
If you’re looking for something more hearty, try the Vietnamese Canh Khoai Mỡ recipe, which uses mashed purple yams (or taro) with a savory broth and tender meat like pork or beef. It’s a wonderful way to enjoy purple yams in a filling and flavorful dish.
Pairing dishes
A warm bowl of purple yam soup pairs well with a side of steamed rice, a simple green salad, or even a plate of stir-fried vegetables for a heartier meal. It also goes great with crusty bread for dipping!
This soup also makes a wonderful starter before enjoying a main dish like teriyaki chicken or a fragrant rice dish.
Final thoughts
Purple yam soup is one of those feel-good recipes that’s as nourishing as beautiful. It’s a cozy bowl that’s hard to resist.
It’s perfect for lazy nights, or anytime you’re craving something a little different and delicious. You can customize this easy recipe to suit your taste, making it a must-try for any home cook.
Give it a try—you might just fall in love with its vibrant color and naturally sweet flavor!
FAQ
Purple yams and purple sweet potatoes are often confused but are different in both texture and flavor. Purple yams have a starchy, earthy taste with a dry texture and deep purple flesh, commonly found in Southeast Asia and parts of Africa.
On the other hand, purple sweet potatoes have a sweeter, creamier flavor and a softer texture, with vibrant purple or pink flesh and smooth skin.
Yes! While the soup won’t have the same vibrant purple color, orange or white sweet potatoes will still give it a deliciously creamy and slightly sweet flavor.
Absolutely! Shrimp, shredded chicken, or even small pieces of fish work beautifully in this soup. Just add them while the soup is simmering so they cook through.
Purple Yam Soup: The Ultimate Comfort Food Recipe
Ingredients
- 2 roasted purple yam
- ½ cup baby carrot pieces
- 1 can organic unsweetened coconut milk
- 1 sweet onion
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- 1 cup water
- salt and black pepper to taste
- lemon zest or any herbs for garnish, optional
Instructions
- Start by peeling and dicing your purple yams and carrots into small cubes—unless you’re using pre-cooked veggies, then you can skip this step! Cutting them into smaller pieces helps everything cook faster. Dice the onion and mince the garlic, too; these will create a flavorful base for your soup.
- In a large pot, heat a drizzle of olive oil over medium heat. Add the onion and garlic and sauté until they’re fragrant and just starting to turn golden. Stir in the carrot pieces and cook for another 2–3 minutes, then toss in the diced purple yams and give everything a good stir for another minute or two.
- Next, pour in enough water to fully cover the veggies. Bring it to a gentle simmer and let it cook for about 10 minutes, or until the yams and carrots are soft and tender. You’ll know it’s ready when the purple yams start to break down a little—that's what gives the soup a naturally creamy texture.
- Once the veggies are soft, lower the heat and stir in the coconut milk. Let everything simmer together for a few more minutes until it’s smooth, creamy, and well combined. Season with salt and black pepper to taste, then turn off the heat.
- For a silky, smooth soup, use a blender to puree it. Prefer it chunky? You can just leave it as is!
- Top it off with a sprinkle of lemon zest, fresh cilantro, or your favorite herbs. Ladle it into bowls, serve warm, and enjoy!
Leave a Reply