Peel the carrots and cut into thin coins.
Peel and dice the onions
Heat the olive oil in a dutch oven.
Add the onions and sauté until transparent.
Mix in the carrots and sautéed for a few minutes.
Add the parsley and chives.
Pour in the vegetable broth.
Stir everything together and bring to a boil.
Lower the heat and simmer for 30 minutes.
Puree with a hand blender.
Stir in the Gochujang paste
Season with salt and paper to taste.
Cook for another 5 minutes over medium heat.
Serve.