We love to get creative with our new Gochujang Sauce. A warming soup that is perfect for fall! We simply added one Tbsp Gochujang to our carrot soup while cooking. The veggies absorbed the rich smoky flavor of the aromatic spices. Monica topped it with organic basmati rice, a poached egg and a sprinkle of Coconut Aminos.
Spicy Carrot Soup with Gochujang
Recipe by Monica @MonicaMayDesign
1 medium organic onion
2 cups organic carrots
2 cups organic sweet potatoes
1/2 stalk organic leek
1 Tbsp Alive Coconut Oil
1 Tbsp Coconut Aminos
1 Tbsp Gochujang Sauce
1 pinch Himalayan Salt
1- 1 1/2 tetra pack of organic chicken or vegetable broth (if you have the time to create your own bone broth from scratch, it will be richer, healthier and so much tastier!)
Garnish with fresh organic basil, cilantro, or parsley
Wash and chop veggies into equal chunks for even cooking. Heat a soup pot with a Tablespoon of Alive Coconut Oil, add chopped onions and caramelize them. After a minute or two, add carrots, sweet potato and leek. Pour broth over everything to cover the veggies. Add salt along with other favorite seasonings of choice and bring to a boil. Sizzle on low heat for about 20-30 minutes or until vegetables are soft. Add a Tbsp Gochujang to the soup while it's cooking.
When veggies are soft, turn off heat and let stand for a few minutes 'til cool enough to puree. When soup is creamy, season with our Coconut Aminos for the perfect flavor booster. Garnish with fresh herbs. For fun and extra eye-appeal, drizzle a little Coconut Aminos in pretty circles on top. It’s also great with some organic basmati rice, a poached egg and some fresh herbs.
This soup reheats easily, and lasts for three days in the fridge.
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