Start by peeling and cubing the sweet potatoes into small, even chunks. Set aside.

Heat vegetable oil in a large pot over medium heat. Add diced onion and cook until translucent.

Include minced garlic and grated ginger, cooking for an additional 1-2 minutes until aromatic.

Fold in the prepared sweet potato cubes, stirring well to combine and pick up flavors.

Add vegetable broth, bring to a boil, then reduce to low and simmer for 15-20 minutes.

Once sweet potatoes are tender, stir in gochujang and adjust the heat level to your preference.

Blend the soup until smooth using an immersion blender. Return to the pot if using a countertop blender.

Pour in coconut milk and stir gently to combine, warming on low heat for 2-3 minutes.

Taste and season with salt and pepper as needed to enhance flavor.

Ladle soup into bowls, garnishing with fresh cilantro and serving with lime wedges.