1bunch scallionswhite and pale-green parts chopped, dark-green parts reserved for garnish
1-inchpiece of gingerpeeled and grated
2+ 1/2 tablespoons gochujangkorean hot pepper paste
4cupsvegetable broth900 ml
1can coconut milk
4-5parsnips1 bag, peeled and chopped into 1 inch piece
5-6carrotspeeled and chopped into 1 inch piece
Heat oil in a large saucepan over high heat. Add the scallion, garlic and ginger, saute till everything is fragrant, about a minute.
Add the soy sauce, 2 tablespoons gochujang paste and the vegetables and stir till the vegetables are well coated.
Add in the broth, coconut milk and gently simmer until the vegetables are tender but not mushy about 12-15 minutes.
Garnish with crispy chickpeas, coconut cream, and scallion greens. You can stir in the remaining ½ table gochujang.
When it comes to using Gochujang, a little goes a long way but feel free to modify the spice level based on your personal tolerance.If you love a good chunky soup, you can keep as is. Otherwise, you can use an immersion blender to blend it up for a thick pureed soup!