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Vegan Adaptogenic Purple Yam Soup

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 3-4 1x
  • Category: Vegan
  • Cuisine: Soup


This vegan soup is going to seriously blow your mind and your insides will thank you. Why? Because it is made with ashwagandha. Renowned for helping reduce the affects of stress and inflammation on the body.  This soup is fragrant, extremely nourishing and perfect if you’re tight for time!


  • 3 cups purple yam, cubed, boiled till tender
  • 1 cup white boiling potatoes, cubed, boiled till tender
  • 23 tbsp. olive oil
  • 1 large white sweet onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tbsp. thyme
  • 1 tsp cumin spice
  • 1 tsp red curry paste
  • 1 tsp curry powder
  • season to taste
  • 1 tsp hot sauce
  • 45 cups vegetable stock
  • 1 cup coconut cream
  • 1/2 tsp – 1 tsp ashwagandha
  • cilantro, garnish
  • plus any additional garnishes you would like to add


In a large pot add your potatoes to boiling water.  Cook till tender and strain and drain once ready and set aside.

Into a medium sized pot add your olive oil and heat gently for 30 seconds.  Add your onions, cook on medium heat till translucent.  Add your garlic, cook for 3 more minute and stir often.  Your home will start to smell amazing.

To this mixture add your thyme, cumin spice, curry paste, curry powder and seasoning.  Let these fragrances marry while cooking for 5 minutes.  Once your potatoes are ready add them to this pot and increase heat to high.  Add your vegetable stock and simmer for around 5-7 minutes.  Turn down heat, add your coconut cream and ashwagandha.

Transfer mixture to a blender and blend till smooth.  I blended for around 1.5 minutes to really achieve that perfect consistency!

Top with cilantro and other choice of toppings!



If you prefer a more luscious and thick soup then simply add a bit less stock.  If you prefer it  light then add more stock!