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
-
2 large sweet potatoes, peeled and diced (about 2 lbs / 900 g)
-
1 medium onion, chopped
-
3 cloves garlic, minced
-
1 tbsp olive oil
-
4 cups vegetable broth (950 ml)
-
2 tbsp gochujang (Korean chili paste)
-
1 tsp smoked paprika
-
½ tsp ground cumin
-
Salt and pepper, to taste
-
½ cup coconut milk or heavy cream (optional)
-
2 tsp soy sauce or tamari
-
Optional toppings: roasted pumpkin seeds, chopped scallions, sesame oil
Instructions
-
Preheat oven to 400°F (200°C) and roast diced sweet potatoes with olive oil, salt, and pepper for 25–30 minutes.
-
Sauté chopped onion in a large pot with olive oil until translucent. Add garlic, smoked paprika, and cumin, cooking 1–2 minutes.
-
Add roasted sweet potatoes and vegetable broth. Bring to a gentle boil, then simmer 10 minutes.
-
Blend soup with an immersion blender or in batches using a countertop blender until smooth.
-
Stir in gochujang, soy sauce, and optional coconut milk or cream. Simmer 5 minutes and adjust seasoning.
-
Serve with optional toppings like roasted pumpkin seeds, scallions, or sesame oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American