Peel and cube the sweet potatoes into small chunks, ensuring they are uniform for even cooking.

In a large pot, heat the vegetable oil over medium heat. Add the onion and sauté until it becomes translucent, about 5 minutes. Then, toss in the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

Stir the cubed sweet potatoes into the onion mixture, allowing them to mingle and absorb those lovely aromatics.

Add the vegetable broth to the pot, bringing it to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes or until the sweet potatoes turn tender.

Stir in the gochujang, adjusting the quantity based on your personal spice preference. Taste as you go, and feel free to add more if you like it spicier!

Using an immersion blender, purée the soup until it’s smooth and creamy. If you’re using a countertop blender, do it in batches and be careful of hot splatter!

Pour in the coconut milk and give it a good stir. Heat the soup for an additional 2-3 minutes until it’s warmed through and ready to serve.

Taste the soup one last time, adjusting the salt and pepper to your liking. Serve it hot, garnishing with fresh cilantro and lime wedges if desired.