sheet pan soup
Cozy Up with Sheet Pan Coconut Curry Soup: An Easy Weeknight Delight!
Craving a warm, flavorful, and satisfying meal that doesn’t require hours in the kitchen? Look no further than our Sheet Pan Coconut Curry Soup! This recipe is a game-changer – it’s incredibly easy to make, packed with nutrients, and bursting with aromatic Indian and Thai-inspired flavors. We’ve streamlined the process by roasting the vegetables directly on a sheet pan, which intensifies their sweetness and simplifies cleanup.
This soup is perfect for a chilly evening, a comforting lunch, or even a light dinner. The combination of sweet potatoes, chickpeas, and creamy coconut milk creates a velvety texture, while the curry powder and ginger add a delightful warmth. It’s a vibrant, healthy meal the whole family will love!
Why You’ll Love This Recipe:
- Easy Cleanup: Roasting everything on one sheet pan means fewer dishes!
- Flavorful & Aromatic: The blend of spices creates a truly delicious and satisfying soup.
- Healthy & Nutritious: Packed with vitamins, fiber, and plant-based protein.
- Customizable: Adjust the spice level to your liking!
- Weeknight Friendly: Ready in under an hour!
Tips for the Best Soup:
- Don’t overcrowd the sheet pan: Ensure the vegetables are in a single layer for even roasting.
- Adjust the spice: Add more or less red pepper flakes (or a dash of cayenne pepper) to control the heat.
- Garnish generously: Fresh cilantro adds a bright, refreshing finish.
- For extra creaminess: Add a swirl of coconut cream before serving.
Frequently Asked Questions
Q: Can I use other vegetables?
A: Absolutely! Cauliflower, broccoli, carrots, or butternut squash would all be delicious additions.
Q: Is this soup vegan/vegetarian?
A: Yes! This recipe is naturally vegan and vegetarian.
Q: Can I make this soup ahead of time?
A: Yes, you can! The soup can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly. Freeze in an airtight container for up to 2 months.
Q: What kind of curry powder should I use?
A: We recommend a mild or medium curry powder. You can also use a specific Indian curry blend like Madras or Vindaloo, depending on your preference.
Get ready to enjoy a bowl of pure comfort! This Sheet Pan Coconut Curry Soup is a guaranteed crowd-pleaser.
Sheet Pan Coconut Curry Soup
Ingredients
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 tablespoon curry powder
- 1/2 teaspoon red pepper flakes optional
- 4 cups vegetable broth
- 1 13.5 oz full-fat coconut milk
- 1 lb sweet potatoes peeled and cubed
- 1 15 oz chickpeas drained and rinsed
- 1/2 cup chopped cilantro for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss sweet potatoes, chickpeas, onion, garlic, ginger, curry powder, and red pepper flakes (if using) with a drizzle of olive oil.
- Spread the vegetables in a single layer on a large baking sheet.
- Roast for 25-30 minutes, or until the sweet potatoes are tender and slightly browned.
- Transfer the roasted vegetables to a blender. Add vegetable broth and coconut milk. Blend until smooth and creamy.
- Pour the soup into a pot and heat through. Season with salt and pepper to taste.
- Garnish with chopped cilantro and serve.
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