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Gochujang Sweet Potato Soup Recipe

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★★★★★

4.6 from 141 reviews

This Gochujang Sweet Potato Soup is a vibrant and comforting dish that blends the natural sweetness of sweet potatoes with the spicy, savory kick of Korean gochujang paste. Creamy coconut milk adds richness while ginger, garlic, and onions build a fragrant base. Perfect as a warming appetizer or a light meal, this soup offers a flavorful fusion of sweet, spicy, and creamy in every spoonful.

Ingredients

Scale

Main Ingredients

  • 2 large sweet potatoes, peeled and cubed
  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tablespoon gochujang (adjust to taste)
  • 1 teaspoon ginger, grated
  • 1 can coconut milk (13.5 oz)
  • Salt and pepper to taste

Optional Garnishes

  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Prepare the Sweet Potatoes: Peel the sweet potatoes and cut them into small, evenly sized cubes to ensure they cook uniformly.
  2. Sauté Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add minced garlic and grated ginger and cook for another 1-2 minutes until fragrant, stirring continuously.
  3. Add Sweet Potatoes: Add the cubed sweet potatoes to the pot, stirring well to combine them with the sautéed aromatics.
  4. Pour in Broth: Pour the vegetable broth into the pot and bring it to a boil. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork.
  5. Incorporate Gochujang: Stir in 1 tablespoon of gochujang paste. Taste and adjust the level of spiciness by adding more if desired.
  6. Blend the Soup: Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and blend, then return it to the pot.
  7. Add Coconut Milk: Stir in the coconut milk thoroughly and allow the soup to warm through for 2-3 minutes without boiling.
  8. Season: Taste the soup and season with salt and pepper as needed, adjusting for balanced flavor.
  9. Serve Hot: Ladle the soup into bowls. Garnish with fresh cilantro and serve with lime wedges on the side for a bright, zesty contrast if desired.

Notes

  • You can adjust the amount of gochujang to control the spiciness according to your preference.
  • For a protein boost, add cooked chickpeas or lentils either before blending or as a garnish.
  • Use full-fat coconut milk for a richer, creamier texture.
  • Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Lime juice added before serving brightens the flavor and balances the spiciness.

Keywords: Gochujang soup, sweet potato soup, Korean spicy soup, coconut milk soup, vegan soup, easy soup recipe

Find it online: https://tastemadebyclara.com/gochujang-sweet-potato-soup-recipe/