Sopa de Poblano

Ingredients

• 4 whole poblano peppers
• 2 cups corn
• 1 medium onion
• 3 cloves garlic
• 4 cups vegetable broth
• 1 cup coconut cream
• 1 cup cilantro
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. 1

   Preheat your oven to 450°F (230°C).

2. 2

   Place the poblano peppers on a baking sheet and roast in the oven for 20-25 minutes, turning occasionally, until the skin is charred.

3. 3

   Once roasted, remove the peppers from the oven and place them in a bowl covered with plastic wrap for 10 minutes to steam. This will help loosen the skin.

4. 4

   While the peppers are steaming, heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until translucent.

5. 5

   Add minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.

6. 6

   Remove the skin from the roasted poblano peppers, then chop them and add them to the pot along with the corn.

7. 7

   Pour in the vegetable broth, salt, and black pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes.

8. 8

   After simmering, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.

9. 9

   Stir in the coconut cream and lime juice, then let the soup simmer for another 5 minutes.

10. 10

    Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.