Gochujang and Roasted Carrot Soup – SPICY AND EASY.
Easy.
Creamy.
And spicy!
It’s that time of year: soup season and I love a good soup on a cold day. I particularly like puréed soups since they are so easy to make!
This creamy carrot soup recipe is going to knock your socks off and quickly become one of your favorite recipes. Why? Because of the heat! I know you have that tub of gochujang just sitting in your fridge and you’re like “what am I going to do with it?” Well, what you’re going to do is grab a bag of fresh carrots along with a bunch of other veggies and make this amazing and hearty soup, that is what you’re going to do! This easy recipe is a great way to use up a bunch of leftover veggies and that gochujang!
In addition to being an incredibly easy soup recipe that takes very little effort, this spicy roasted carrot soup is very healthy and can be a perfect and delicious addition to a whole foods plant-based diet. And read below to find how you can make this carrot soup recipe oil-free while retaining an incredibly robust flavor and creamy results!
So, let’s get to it!
Disclaimer: Some of the links in this post may be affiliate links for products I use and love. If you make a purchase after clicking one of those links, I may earn a small affiliate commission, perhaps enough to buy some extra gochujang or gochugaru 🙂
the health benefits of this spicy carrot soup.
I mean, there are so many health benefits to this gochujang and roasted carrot soup, I don’t even know where to begin! But here are just a few reasons you’ll want to make a big batch of this carrot soup now!
Vitamins and Minerals.
This carrot soup is rich in vitamins and other nutrients, including Vitamin A, which supports eye health, immunity, and skin health (don’t worry, this carrot soup won’t make you turn orange, I promise!). This carrot soup also contains potassium, which is essential for heart health and the maintenance of healthy blood pressure.
Dietary Fiber.
You all know that I’m a “fiber fix it!” girl, so it should come as no surprise that a “healthy recipe” from me will include fiber. This carrot soup is a great source of dietary fiber, which not only helps with digestion, but promotes the development of a healthy microbiome.
Lower Cholesterol.
This carrot soup is a great way to lower cholesterol. Not only is this recipe (like all my recipes) 100% cholesterol-free, this potassium-rich and fiber-filled carrot soup can help to lower bad cholesterol. I’ve also included oil-free modifications for those who are trying to reduce their oil consumption!
Blood Sugar Regulation.
Carrots and all the other vegetables included in this carrot soup are low on the glycemic index. This is great news for anyone trying to get a handle on their blood sugar, as foods low on the GI are unlikely to spike your blood sugar levels drastically.
Anti-Inflammatory.
Not only are all the veggies in this carrot soup anti-inflammatory, the gochujang (Korean fermented chili paste) also has anti-inflammatory properties, due the capsaicin. Capsaicin has also been shown to boost your metabolism, for those looking for that extra kick!
Key Ingredients and Notes on Substitutions for gochujang and carrot Soup Recipe.
This gochujang and roasted carrot soup recipe is composed of simple ingredients that you should be able to find at your local grocery store and/or your farmer’s market.
Carrots.
Surprise, surprise, this carrot soup recipe calls for, you guessed it:
CARROTS!
You’ll be using a lot of carrots for this carrot soup recipe. Can you use a bag of baby carrots? Sure. But why…? Baby carrots are way more expensive than a regular old carrot. Just pick up a bag of large carrots (they’re easier to work with) and call it a day.
If you need ideas on what to do with any leftover carrots, check out my Best Evar Vegan Carrot Cake recipe!
Gochujang.
As the name of this soup–gochujang and roasted carrot soup–suggests, you will need gochujang for this carrot soup recipe. Gochujang, in case this will be your first time using it, is Korean fermented chili paste. It looks like tomato paste, but it tastes like what would happen if you added a spicy hot sauce to your miso. It’s salty, spicy, and the perfect way to add both rich flavor and heat to this carrot soup.
If you want to keep this recipe gluten-free, make sure you select a gluten-free gochujang.
Other Vegetables.
In addition to carrots, this recipe harnesses the power of lots of vegetables to create this nutritious carrot soup. The following vegetables will be roasted along with the carrots:
- Red onion
- Garlic
- Celery
- Red bell pepper
- Orange sweet potato
Vegetable Stock.
This is a vegan carrot soup recipe so no chicken stock or chicken broth here! Instead, we’re going to use a nice vegetable stock or broth that’ll help enhance the flavor. If you want to keep this low in sodium, definitely feel free to use a low-sodium vegetable broth. If you’re in a bind but you still NEED to make this soup (I get it), yes, you can replace with cups of water.
Acid.
No, not that kind of acid, silly!
When you’re roasting vegetables, it’s always a good idea to cut through the earthy flavor with some kind of acid. You can use lemon juice, lime juice, a white wine vinegar, or even pickle juice. I actually took a little bit of the brine from my mother’s most recent batch of white kimchi, which I found perfect.
Silken or Soft Tofu.
I mean, you had to see this coming, right? I’m always looking for ways to inject a little protein into my recipes and this carrot soup is no exception. Other recipes are going to add heavy cream or even a can of coconut milk, but I like to rely on a protein-rich ingredient to bring all the flavors together and create the creaminess that makes this carrot soup so dreamy!
Step-by-Step Instructions for Making gochujang and roasted carrot soup.
This creamy soup is one of the most effortless recipes in my lineup! Let’s get into it!
Step 1.
Preheat your oven to 450° F.
Step 2.
Slice an entire head of garlic in half (around the top). Wrap it in foil and place on a baking sheet. Chop up all your remaining vegetables into large chunks. Place them on the baking sheet. Drizzle with extra virgin olive oil. If you want to keep this recipe oil-free, drizzle with vegetable stock. Then, sprinkle with sea salt, black pepper, and sprigs of fresh thyme. Place baking sheet in the preheated oven and bake for about 45 to 55 minutes (when the carrot and sweet potatoes are fork tender). Allow everything to cool to room temperature.
Step 3.
Add the roasted carrots, the roasted garlic cloves (squeeze them out), and other roasted vegetables to a high-powered blender or regular stand blender, together with gochujang, lemon juice (or pickling juice), silken tofu, and half the vegetable stock. Blend on high until totally smooth, about 3 minutes.
Step 4.
Transfer the contents of the blender to a large Dutch oven or large pot. Over low heat, whisk in the remaining vegetable broth until totally incorporated and you obtain a beautiful, smooth, velvety broth. Optional garnish includes kimchi, a little bit of chili oil, and celery leaves.
Frequently Asked Questions.
How nutritious is carrot soup?
Carrot soup contains Vitamin A, which promotes eye-health, immunity, and skin health. Carrot soup also contains potassium and dietary fiber, both of which have been shown to help with lowering cholesterol and maintaining good heart health.
Do you have to peel carrots to make soup?
No. As long as you thoroughly wash your carrots, you do not need to peel carrots to use them in recipes, including in a soup recipe, particularly if the recipe calls for roasting the carrots. In fact, much of the flavor and nutrients reside in the peel.
Why is my carrot soup bland?
There can be a lot of reasons your carrot soup turns out bland. First, the carrots themselves might not have been picked when they were ripe, and therefore, lack sufficient “carroty” flavor. Another reason can be that you didn’t add sufficient acid–a good squeeze of lemon juice, vinegar, or pickling liquid can help to enhance the flavors of a carrot soup. Finally, make sure to season your soup with salt to avoid blandness.
Want More Soup Recipes?
Video.
Recipe Card.
Gochujang and Roasted Carrot Soup.
Equipment
- 1 blender
- 1 baking sheet
Ingredients
- 4 to 5 medium carrots (300 grams)
- 1/2 red onion
- 1 head garlic
- 2 stalks celery
- 1/2 red bell pepper
- 1 small sweet potato (300 grams)
- 2 to 3 sprigs fresh thyme
- 1 tsp sea salt
- 1 tsp cracked black pepper
- 2 tbsp extra virgin olive oil OR vegetable broth
- 2 tbsp gochujang
- 1 tbsp lemon juice, white wine vinegar, or pickling liquid
- 2 tbsp silken tofu
- 4 to 5 cups vegetable broth
Optional Garnish
- chili oil
- kimchi
- celery leaves or parsley
Instructions
- Preheat your oven to 450° F.
- Slice an entire head of garlic in half (around the top). Wrap it in foil and place on a baking sheet. Chop up all your remaining vegetables into large chunks. Place them on the baking sheet. Drizzle with extra virgin olive oil. If you want to keep this recipe oil-free, drizzle with vegetable stock. Then, sprinkle with sea salt, black pepper, and sprigs of fresh thyme. Place baking sheet in the preheated oven and bake for about 45 to 55 minutes (when the carrot and sweet potatoes are fork tender). Allow everything to cool to room temperature.
- Add the roasted carrots, the roasted garlic cloves (squeeze them out), and other roasted vegetables to a high-powered blender or regular stand blender, together with gochujang, lemon juice (or pickling juice), silken tofu, and half the vegetable stock. Blend on high until totally smooth, about 3 minutes.
- Transfer the contents of the blender to a large Dutch oven or large pot. Over low heat, whisk in the remaining vegetable broth until totally incorporated and you obtain a beautiful, smooth, velvety broth. Remove from heat. Optional garnish includes kimchi, a little bit of chili oil, and celery leaves.
Nutrition
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