One of the best aspects of summer is growing your own vegetables and herbs. It's much too early for my jalapeño peppers to be ready for eating yet, but I eat them all year around even if not homegrown, and soups are also enjoyed year-round, so this dish is sure to be making several appearances on my table once my plants do bear plenty of fruit. Roasting the peppers helps cut the heat, so 6 jalapeños is really not that much, especially when combined with coconut milk and some almond milk for a bit of nuttiness and a smooth creamy texture. However, depending on how hot your peppers are, use less or even more if you please.
I meant to add corn near the end of the cooking time, but I was distracted by the other dishes on the menu so that didn't happen — although not necessary, the corn would have added an additional texture and contrast to this already flavorful soup.
On the menu with olive bread and roasted asparagus and mushroom quesadillas with goat cheese.
|Roasted Jalapeño Soup|
|Recipe by Lisa Turner|
Published on June 16, 2014
Roasted jalapeños give this creamy coconut milk and vegetable soup a smoky pungency that lingers beautifully on the palate
This is my contribution to No Croutons Required this month. Jacqueline is hosting this month.
Other spicy soups you may enjoy:
Black-Eyed Peas in an Indian Curried Soup
Creamy Thai Mushroom Soup
Curry-Laced Potato, Carrot and Broccoli Soup
Indian Sour Mung Bean Soup
On the top of the reading stack: Gogol
Audio Accompaniment: silence