Description
A comforting soup combining the creaminess of sweet potatoes with the spicy kick of gochujang, perfect for chilly evenings.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon gochujang (adjust to taste)
- 1 teaspoon ginger, grated
- 1 can coconut milk (13.5 oz)
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving (optional)
Instructions
- Prepare the sweet potatoes by peeling and cubing them.
- In a large pot, heat the vegetable oil over medium heat, add onion and cook until translucent. Stir in garlic and ginger; cook until fragrant.
- Add cubed sweet potatoes and stir to combine.
- Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes until tender.
- Stir in gochujang and adjust to preference.
- Blend the soup until smooth and creamy, then mix in the coconut milk and warm for a few minutes.
- Ladle into bowls, garnish with cilantro, and serve with lime wedges.
Notes
For a thinner soup, add more vegetable broth. Adjust the amount of gochujang for desired spice level.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg