Today’s post is a twofer. That’s right, two recipes in one post. While you can certainly make one independent of the other, they do play very well together. I am of course talking about the radiant burnt orange soup you see in the photo above. Today’s Carrot Kimchi Soup is a velvety vegetable soup heavy on carrots and loaded with a tub of kimchi. The flavor is rounded out by a dollop of gochujang, soy sauce, and a whole lot of garlic. The texture is enhanced by the addition of starchy root vegetables. In this particular incarnation, I used a mix of sweet potatoes and regular potatoes because that is what my crisper had for me. But I’ve made this soup with squash and rutabaga before with no adverse effects – just a slightly nuttier flavor profile.