Spice Up Your Spring with Carrot Parsley Gochujang Soup! Looking to add some zing to your springtime menu? Look no further than Carrot Parsley Gochujang soup! This delightful concoction is not only easy to make but packs a punch of flavor that will warm you up on those chilly early spring days.
To whip up this tantalizing soup, start by sautéing white onions in a splash of olive oil until they’re beautifully translucent. Next, toss in some peeled, sliced carrots and a generous amount of freshly chopped parsley. Let them mingle in the pan for a few minutes until they start to soften.
Once your veggies are looking vibrant and fragrant, it’s time to pour in the vegetable stock and let everything simmer away until the carrots are tender. Then, grab your trusty hand blender and give the mixture a whirl until it’s smooth and slightly chunky. If you do not have a hand blender, no problem. Transfer the mixture to a food processor or regular blender. Puree and return the mixture to the pot.
What is Gochujang?
But here comes the real kicker – Gochujang! This Korean fermented chili paste is the secret ingredient that takes this soup from tasty to downright addictive. Made from red chili peppers, glutinous rice, fermented soybeans, and salt, Gochujang adds a rich depth of flavor and just the right amount of heat to your soup. I put a 1/4 cup in this recipe. However, feel free to adjust the amount to your spice preference.
Originating from Korea, Gochujang has been a staple in Korean cuisine for centuries, prized for its complex flavor profile and versatility in cooking. Its sweet, spicy, and savory notes make it a beloved ingredient in dishes ranging from stews to marinades to dipping sauces.
When stirred into our Carrot Parsley soup, Gochujang adds a fiery kick that beautifully complements the sweetness of the carrots and the freshness of the parsley. It’s a flavor explosion in every spoonful!
So, if you’re craving a soup that’s simple to make but bursting with flavor, give Carrot Parsley Gochujang soup a try. It’s the perfect way to spice up your springtime meals and chase away the lingering chill of winter.
Carrot Parsley Gochujang Soup
Ingredients
- 2 lbs carrots
- 2 white onions
- 2 tablespoons extra virgin olive oil
- 1/2 cup chopped parsley
- 1/4 cup chopped chives
- 4 cups vegetable broth
- 1/4 cup Gochujang paste
- Kosher salt and freshly ground pepper
Instructions
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Peel the carrots and cut into thin coins.
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Peel and dice the onions
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Heat the olive oil in a dutch oven.
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Add the onions and sauté until transparent.
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Mix in the carrots and sautéed for a few minutes.
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Add the parsley and chives.
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Pour in the vegetable broth.
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Stir everything together and bring to a boil.
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Lower the heat and simmer for 30 minutes.
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Puree with a hand blender.
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Stir in the Gochujang paste
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Season with salt and paper to taste.
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Cook for another 5 minutes over medium heat.
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Serve.
Like this Carrot Parsley Gochujang Soup? Also, check out some of these other recipes:
PAPRIKA BRANDY MUSTARD PORK
PEPPERY GOCHUJANG NOODLE KUGEL
PAPRIKA BRANDY MUSTARD PORK
HEART-SHAPED RED BEET CHIPS WITH GARLIC PARSLEY DIP
