Introduction
Imagine a bowl of velvety, slightly spicy, and aromatic soup that warms you from the inside out. Gochujang Sweet Potato Soup combines the natural sweetness of roasted sweet potatoes with the savory depth of Korean gochujang, creating a flavor profile that is both comforting and exciting. This soup is rich, creamy, and has just the right kick, perfect for cozy nights or quick weeknight dinners. You’ll learn how to create a perfectly balanced soup with smooth texture, bold flavors, and tips to elevate it to restaurant-quality right at home.
Why You’ll Love This Recipe
You’ll fall in love with Gochujang Sweet Potato Soup because it strikes the perfect balance between sweet, spicy, and savory. The roasted sweet potatoes provide a creamy, naturally sweet base, while the gochujang adds umami depth and a mild heat that lingers pleasantly. The soup’s silky texture contrasts beautifully with optional crispy toppings like roasted chickpeas or toasted sesame seeds, making every bite satisfying. This recipe is also incredibly versatile: it’s vegan-friendly, easy to prepare, and uses simple pantry staples. Whether served as a starter or a main course with a slice of crusty bread, it’s an effortless way to impress family and friends with bold, comforting flavors.
Ingredients
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2 large sweet potatoes, peeled and diced (about 2 lbs / 900 g)
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1 medium onion, chopped
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3 cloves garlic, minced
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1 tbsp olive oil
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4 cups vegetable broth (950 ml)
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2 tbsp gochujang (Korean chili paste)
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1 tsp smoked paprika
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½ tsp ground cumin
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Salt and pepper, to taste
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½ cup coconut milk or heavy cream (optional for creaminess)
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2 tsp soy sauce or tamari for depth
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Optional toppings: roasted pumpkin seeds, chopped scallions, or a drizzle of sesame oil
Pro Tips
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Roast for Maximum Flavor – Roasting the sweet potatoes before blending enhances their natural sweetness and creates a richer, deeper soup. Don’t skip this step.
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Layer Your Spices – Sauté onions and garlic with smoked paprika and cumin before adding liquid to bloom the flavors fully. This technique ensures every spoonful bursts with aroma.
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Adjust the Heat Gradually – Gochujang is potent. Start with 2 tablespoons and taste before adding more, balancing heat with the soup’s natural sweetness.
Instructions
Step 1: Roast the Sweet Potatoes
Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tbsp olive oil, a pinch of salt, and pepper. Spread on a baking sheet in a single layer and roast for 25–30 minutes, flipping halfway through, until golden brown and tender. Roasting intensifies their natural sugars for a richer soup base.
Step 2: Sauté Aromatics
In a large pot, heat 1 tbsp olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic, smoked paprika, and cumin, cooking for an additional 1–2 minutes until fragrant.
Step 3: Combine Ingredients
Add the roasted sweet potatoes to the pot. Pour in 4 cups of vegetable broth, stirring to combine. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes to let flavors meld.
Step 4: Blend the Soup
Remove the pot from heat. Use an immersion blender or transfer soup in batches to a countertop blender. Blend until smooth and creamy. Return to the pot if using a blender.
Step 5: Add Gochujang and Cream
Stir in 2 tablespoons gochujang, soy sauce, and optional coconut milk or heavy cream. Simmer gently for 5 minutes. Taste and adjust seasoning with additional salt, pepper, or gochujang as needed.
Step 6: Serve with Toppings
Ladle soup into bowls and top with your choice of roasted pumpkin seeds, scallions, or a drizzle of sesame oil. Enjoy immediately with crusty bread or a side salad for a complete meal.
Variations
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Spicy Thai Twist – Replace gochujang with red curry paste and add lime juice for a tangy, aromatic variation.
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Vegan Adaptation – Use coconut milk instead of cream and ensure vegetable broth is plant-based.
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Protein Boost – Stir in cooked lentils or shredded rotisserie chicken for a heartier meal.
Storage/Serving
Store leftover Gochujang Sweet Potato Soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in individual portions for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to maintain smooth consistency. Serve garnished with toasted seeds, fresh herbs, or a swirl of cream. Pair with a crisp green salad, garlic bread, or pickled vegetables for a complete, balanced meal.
FAQs
1. Can I make this soup gluten-free?
Yes, ensure your gochujang is gluten-free and use tamari instead of soy sauce.
2. Can I use a regular blender instead of an immersion blender?
Absolutely. Blend in batches to avoid overflow and ensure a smooth texture.
3. How spicy is this soup?
Moderately spicy. Adjust gochujang to taste for milder or hotter versions.
4. Can I make this soup ahead of time?
Yes, it actually tastes better the next day as the flavors meld. Reheat gently.
5. Can I add other vegetables?
Definitely. Carrots, bell peppers, or butternut squash blend beautifully with sweet potatoes and add depth.
Conclusion
This Gochujang Sweet Potato Soup is comfort food at its finest — creamy, rich, and perfectly balanced with a subtle kick from gochujang. It’s the kind of dish that warms your soul, ideal for chilly evenings, weeknight dinners, or impressing guests with minimal effort. Smooth, savory, and slightly spicy, this soup proves that bold flavors can be simple, wholesome, and utterly satisfying.
Print
- Total Time: 45 minutes
Description
Warm, cozy, and packed with flavor, this Gochujang Sweet Potato Soup is the perfect bowl of comfort with a spicy, sweet twist. Discover how simple ingredients can make an unforgettable soup.
Ingredients
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2 large sweet potatoes, peeled and diced (about 2 lbs / 900 g)
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1 medium onion, chopped
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3 cloves garlic, minced
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1 tbsp olive oil
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4 cups vegetable broth (950 ml)
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2 tbsp gochujang (Korean chili paste)
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1 tsp smoked paprika
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½ tsp ground cumin
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Salt and pepper, to taste
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½ cup coconut milk or heavy cream (optional)
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2 tsp soy sauce or tamari
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Optional toppings: roasted pumpkin seeds, chopped scallions, sesame oil
Instructions
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Preheat oven to 400°F (200°C) and roast diced sweet potatoes with olive oil, salt, and pepper for 25–30 minutes.
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Sauté chopped onion in a large pot with olive oil until translucent. Add garlic, smoked paprika, and cumin, cooking 1–2 minutes.
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Add roasted sweet potatoes and vegetable broth. Bring to a gentle boil, then simmer 10 minutes.
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Blend soup with an immersion blender or in batches using a countertop blender until smooth.
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Stir in gochujang, soy sauce, and optional coconut milk or cream. Simmer 5 minutes and adjust seasoning.
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Serve with optional toppings like roasted pumpkin seeds, scallions, or sesame oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American