MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gochujang And Roasted Carrot Soup
Categories: Soup
Yield: 8 Servings

4 md Carrots (300 g); up to 5 md
1/2 Red onion
1 Garlic head
2 Celery ribs
1/2 Red bell pepper
1 sm Sweet potato (300 g)
2 Fresh thyme sprigs; up to 3
1 ts Sea salt
1 ts Cracked black pepper
2 tb Extra virgin olive oil or
-vegetable broth
2 tb Gochujang
1 tb Lemon juice,
- white wine vinegar, or
- pickling liquid
2 tb Silken tofu
4 c Vegetable broth; up to 5 c
Chili oil
Kimchi
Celery or parsley leaves

Preparation time: 15 minutes Cooking time: 65 minutes

A delicious and healthy carrot soup that's too easy to make!

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.

Recipe by Joanne Molinaro

Recipe FROM:
<https://thekoreanvegan.com/spicy-easy-gochujang-roasted-carrot-soup/>

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