Go Back
–+ servings
A bowl of gochujang and roasted carrot soup, garnished with a swirl of cream and fresh celery leaves. The soup is in a white bowl placed on a patterned surface with hints of garlic visible nearby. square

Gochujang and Roasted Carrot Soup.

Joanne Molinaro
A delicious and healthy carrot soup that's too easy to make!
4.67 from 6 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Course Soup
Cuisine American
Servings 8
Calories 87 kcal

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

Calories: 87kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 811mgPotassium: 290mgFiber: 2gSugar: 5gVitamin A: 10497IUVitamin C: 16mgCalcium: 36mgIron: 0.5mg
Keyword carrot soup
Tried this recipe?Let us know how it was!