Purple Yam Soup with Ginger and Coconut

This colourful purple yam soup combines sweet and starchy ube with rich coconut milk and fresh ginger. Keep it chunky or blend it into a creamy velouté, and garnish it with toasted nuts for a crunchy finish.

Purple Yam Soup with Ginger and Coconut


Nutrition per serving
Net Carbs47.4 g17.3%
of which Sugars5.1 g5.6%
Fibers10.4 g37%
Fats12.2 g18.8%
of which Saturates9.7 g48.7%
of which Omega 30 g1.6%
Proteins5.6 g12.2%
Calcium37 mg3.7%
Vitamin A11 mcg1.5%
Vitamin C29 mg38.3%
Iron1.4 mg9.2%
Potassium1414 mg40.4%
Sodium308 mg13.4%
Cholesterol0 mg0%
Kcal322 16.1%
Macro split
  • net carbs 63%
  • sugars 7%
  • fats 16%
  • saturates 13%
  • proteins 7%
  • fibers 14%
*RDA based on a 2000 kcal diet;
**Nutritional data sources: USDA, food labels.
322 per serving

Today we want to show you how to make a wonderful purple yam soup with an exotic finish. It's sweet, fresh, and irresistibly creamy — not to mention super cute. Let's jump right into it!

Purple yam, also known as ube, is a staple food in the Philippines, where it's used in both sweet and savoury dishes. This tuber has a vibrant violet flesh, starchy texture, and a sweet, nutty taste. If you've never tried it before, we bet you'll love it and start using it everywhere, just like us!

For this soup, we paired purple yam with two other ingredients that are very common in Filipino cuisine: fresh ginger root and coconut milk. Simply cook the ingredients with some soup basics like garlic, onions, veggie stock, and then blend all into a creamy velouté.

In just 30 minutes, you'll have a delicious purple ube soup that tastes sweet, fresh, and nutty all the same time — and it looks so cute! Ladle it into your cutest bowl and garnish it with crunchy nuts and spring onions for a perfect dinner.

And, if you have some purple yam leftover, turn it into a tasty vegan ube spread for your next breakfast toast. You can also add it to sweet bakes like doughnuts, cookies, or cakes, using it as you would do with pumpkin puree.

What's great about this ube soup recipe is that it's also dairy-free, gluten-free, and vegan, perfect for everyone to enjoy. In addition, one generous bowl comes with just 300 calories and provides almost 40% of your daily fibres, meaning it will keep you full and satisfied for longer. Super!


Measuring System
Red Onions1
Garlic Cloves2
Fresh Ginger Root30 g
Purple Yam (Ube)600 g
Coconut Milk (canned)250 mL
Vegetable Stock800 mL
Spring Onions to taste
Toasted Cashews (or walnuts) to taste

Step 1

Heat a dash of vegetable oil in a pot and add thinly sliced onions, garlic, and fresh ginger.

Sizzle all for a few minutes until the onions are soft.

Then, tip in peeled and cubed purple yam and let it sweat for a couple of minutes.

purple yam onions and ginger cooking in a pot

Step 2

Now, pour in the coconut milk and vegetable stock and bring to a boil.

Simmer the soup over low heat for 15-20 minutes until the purple yam is soft.

stewed purple yam with coconut milk and broth

Step 3

Using an immersion blender, blend the soup until it's smooth and velvety.

Season the soup with salt and pepper to taste, and add more broth if you prefer a runnier consistency.

blended purple yam soup velouté in a pot

Step 4

Divide the purple yam soup among bowls and garnish it with coconut milk, sliced spring onions, chopped ginger and nuts to taste.

purple yam ube soup in a bowl with coconut milk


  • For a boost of proteins, add a can of drained white beans like cannellini or butter beans to the soup.

  • You can top the yam soup with crunchy croutons like these gluten-free plantain croutons.