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.