Roasted Jalapeño Soup

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...



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Posted in: International Recipes