Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons gochujang (Korean chili paste)
- 1 can coconut milk (13.5 oz)
- Salt and pepper to taste
Instructions
- Step 1: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Step 2: Add the minced garlic to the pot and cook for an additional minute until fragrant.
- Step 3: Stir in the diced sweet potatoes and cook for another 5 minutes, allowing them to soften slightly.
- Step 4: Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low and simmer for about 15-20 minutes, or until the sweet potatoes are tender.
- Step 5: Once the sweet potatoes are cooked, add the gochujang and coconut milk to the pot. Stir well and let it simmer for another 5 minutes, then season with salt and pepper to taste.
- Step 6: Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches. Serve hot with your favorite toppings like green onions or sesame seeds.
Notes
- For optimal freshness, store any leftover VGochujang Sweet Potato Soup in an airtight container in the refrigerator for up to 4 days.
- When reheating, gently warm the soup on the stove over low heat, stirring occasionally to ensure even heating and prevent sticking; you can add a splash of vegetable broth or water if it thickens too much.
- Serve the soup hot, garnished with sliced green onions or a sprinkle of sesame seeds for added texture and flavor contrast.
- For an extra depth of flavor, consider sautéing a pinch of ginger along with the garlic in Step 2, as it pairs beautifully with the sweet potatoes and gochujang.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American