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.
