Spicy Carrot Soup
This soup explodes with flavour and is truly comforting!
The gochujang adds the spiciness and warmth I love about this soup, and the garnishes make it super high in protein!
- Servings: 4 to 6
- Preparation time: 15 minutes
- Cooking time: 20 minutes
Frequently asked questions
Gochujang is a spicy, salty, and umami-rich fermented chili paste of Korean origin. This thick, sticky paste is spicy, salty, and full of umami flavor. It can now be easily found in the Asian aisle of most chains and, of course, in Asian grocery stores.
Ingredients
- 3 tablespoons (45 ml) vegetable oil
- 1 small white onion, thinly sliced
- 3 large carrots, cubed
- 1 white-fleshed potato, cubed (about 2/3 cup)
- 1 red bell pepper, thinly sliced
- 1 teaspoon (5 mL) salt
- 1 tablespoon (15 ml) fresh grated ginger
- 2 cloves garlic, minced
- 1 teaspoon (10 ml) curry powder
- 1 tablespoon (15 ml) gochujang paste (or less to taste, as it is quite spicy)
- 4 cups (1 L) vegetable broth
- 2 tablespoons (30 ml) honey or maple syrup
- 1 block of 349 g of silken tofu
- 2 to 4 soft-boiled eggs
- 1/3 cup (60 ml) toasted almonds
- Drizzle of olive oil
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The cutting board
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Preparation
- In a large Dutch oven, heat olive oil over medium-high heat and cook onion, carrots, potato and bell pepper with salt for 5 minutes, stirring often. Add the ginger, garlic and curry and cook, covered, for a further 2 minutes, stirring a few times. Add the gochujang paste and stir well. Add the vegetable stock and simmer for 10 minutes.
- Transfer to a blender and add the honey and silken tofu. Blend until very smooth.
- Serve with a soft-boiled egg, toasted almonds and a drizzle of olive oil.
