When my winter hibernation mode really sets in, I want my meals to be cozy and comfortable, but I also want them to be easy. That’s where this soup comes swooping in to save the weeknight with a sheet pan and a blender. Instead of dicing all your vegetables nice and small, sweating them in a pot, and stirring over the stove, this recipe lets the oven do the work.
Cut your vegetables into large, respectable chunks, throw them on a sheet pan with Thai curry paste — don’t even bother tossing it, because the dollop of paste will caramelize perfectly just sitting there — and roast until they are soft, covered in flavorful browned bits, and ready to dump in a blender. The vegetable prep takes about 10 minutes (perfect) and then everything cooks in the oven for about 40 to 45 minutes — by my estimation, that’s just about the length of an hour-long TV show episode sans ads (which, by the way, you can watch because you aren’t in the kitchen standing over the stove). If you’re feeling a little ambitious, you can spend 12 of those minutes making a really easy, cute winter side salad to go with your soup and still have time for a 30-minute show.
If you’re me, you’re pairing that cozy couch time with a non-alcoholic drink and a heated neck massager you saw on TikTok. Once everything is done roasting and you’re thoroughly relaxed, toss the vegetables in a blender with some broth you heated in the microwave plus some coconut milk and blitz until smooth. That’s it.
Di.
