Carrot and Parsnip Soup with Korean Flavours

Carrot and Parsnip Soup with Korean Flavours.jpg

Servings: 6


  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 1 tablespoon chopped ginger
  • 3 cups sliced carrots
  • 2 cups sliced parsnips
  • 1 tablespoon seasoned rice wine vinegar
  • ½ teaspoon sugar
  • 1 tablespoon dark soy sauce
  • 2 teaspoon Korean gochujang paste
  • 6 cups chicken stock
  • 2 tbsp chopped green onions


Heat oil in soup pot over medium heat. Add onions, ginger, carrots and parsnips, and sauté until vegetables are coated with oil and begin to sweat, about 2 min. Stir in vinegar, sugar, dark soy and paste. Add stock and bring to boil. Reduce heat and simmer for 25 to 30 minutes or until vegetables are tender.

Puree with food processor or hand blender. Return to heat and season well with salt and pepper. To serve, garnish with green onions