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Roasted Jalapeño Soup
Ingredients:
2 jalapeños
2 Tbsp butter
1 onion chopped
1 carrot, peeled and diced
1 large potato, peeled and cubed
2 tsp crushed garlic
2 cups vegetable stock
¼ cup crushed tomato
½ cup fresh cream
1 Tbsp chopped fresh thyme / 1/3 tsp dry thyme
Salt
Pepper
Method:
Roast the jalapeños (deseeded if you want less heat) at 200°C until the skin starts to blacken, around 15 minutes.
Sauté the onion in butter until soft. Add in the potato and carrot.
Add in the garlic and stir till braised.
Add the stock, jalapeños and tomato. Cover and simmer until the vegetables …
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