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.
