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Carrot Parsley Gochujang Soup

Carrot Parsley Gochujang Soup

Course Brunch, Dinner, Lunch
Cuisine American, Korean
Keyword carrot soup, easter recipes, gochujang, gochujang soup, soup recipes, spicy soup
Prep Time 20 minutes
Cook Time 45 minutes
Servings 6
Author Lora Wiley-Lennartz

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

  1. Peel the carrots and cut into thin coins.

  2. Peel and dice the onions

  3. Heat the olive oil in a dutch oven.

  4. Add the onions and sauté until transparent.

  5. Mix in the carrots and sautéed for a few minutes.

  6. Add the parsley and chives.

  7. Pour in the vegetable broth.

  8. Stir everything together and bring to a boil.

  9. Lower the heat and simmer for 30 minutes.

  10. Puree with a hand blender.

  11. Stir in the Gochujang paste

  12. Season with salt and paper to taste.

  13. Cook for another 5 minutes over medium heat.

  14. Serve.