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 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 Print this recipe Ingredients: 6 jalapeño peppers 6 sun-dried tomatoes, soaked in 2/3 cup hot water for 30 minutes, drained, soaking liquid reserved and finely chopped 1 tablespoon olive oil 1 small onion, diced 2 medium carrots, diced 2 cloves garlic, minced 3 tablespoons unsalted butter or olive oil 1/4 cup chickpea flour (besan) 1 cup vegetable stock, or more as needed 3/4 cup coconut milk 1 medium tomato, chopped 1/2 cup almond milk 5 to 6 button mushrooms, sliced 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Preheat an oven to 400° and line a broiling pan with foil. Cut the jalapeños in half lengthwise and remove the seeds. Place the jalapeños face down on the pan. Roast for 15 minutes or until they begin to shrivel and slightly darken. Remove from heat. When cool enough to handle, remove the stem and finely chop. Set aside. Meanwhile, soak the sun-dried tomatoes in 2/3 cup hot water for 20 to 30 minutes. Drain and set aside the soaking water. Finely chop the tomatoes and set aside. Heat the tablespoon of olive oil in a medium heavy-bottomed saucepan or soup pot over medium heat. When hot, add the onion and carrot and sauté until softened — about 6 minutes. Now add the garlic and sauté for another minute. Add the butter or the remaining olive oil and heat. After a minute, add the chickpea flour and stir to coat the vegetables. Cook for another few minutes, stirring frequently. Next add the jalapeños, stir a few times, and then pour in the vegetable stock, sun-dried tomatoes and their soaking water, tomato and coconut milk. Bring to a boil, reduce the heat to medium-low, and simmer for 10 minutes. Stir in the almond milk and gently simmer for another 8 minutes or until thickened. If desired, partially blend the soup with an immersion blender, or scoop out a cup or two and blend in a countertop blender before returning to the pan. Add more stock or water as needed to reach your desired consistency. Stir in the mushrooms, reduce heat to low, cover, and simmer gently for another 10 minutes before serving. Stir in the salt and pepper to taste and serve hot or warm. Makes 4 to 6 servings

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

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