Place a whisk inside of a medium bowl and refrigerate until making the whipped cream.
Mince the Garlic (2 clove) and place in a small bowl. Peel Fresh Ginger (0.25 ounce) with a spoon. Mince and add to the bowl. Cut the Onion (1) into a quarter inch dice. Set aside.
Discard Fresh Cilantro (0.25 ounce) stems and reserve leaves for garnish.
Heat Olive Oil (1 tablespoon) in a large saucepan over medium heat. When it glistens, add garlic cloves and fresh ginger. Saute for two minutes.
Add the small onion and continue cooking until soft and translucent. Stir occasionally as it cooks.
Add the Canned Crushed Tomatoes (28 ounce), one cup of water, the Gochujang (2 tablespoon), and half of the Granulated Sugar (1 tablespoon). Reduce to medium low heat and simmer for 20 minutes. Remove from heat and hold for plating.
Dry toast the Ground Cardamom (1/4 teaspoon), Ground Coriander (1/4 teaspoon), Ground Cumin (1/4 teaspoon), and Ground Turmeric (1/4 teaspoon) in a small saute pan over medium heat. Shake the pan occasionally until the spices become fragrant, about three minutes.
Remove from heat, let cool, then add the Ground White Pepper (1/4 teaspoon) and combine thoroughly.
Place half of Whipping Cream (4 fluid ounce) into the chilled bowl. Whisk rapidly until the cream reaches stiff peaks, about 11 minutes.
Add the remaining Granulated Sugar (1 tablespoon) and the curry mixture. Whip to blend completely.
Puree the soup in small batches. Pour into a medium bowl between batches. When all the soup is blended, add Salt (1 teaspoon) the remaining Whipping Cream (4 fluid ounce) and stir well.
Ladle the soup evenly into two bowls. Place a dollop of the curried whipped cream in the center of the soup, and garnish with cilantro leaves.