Poblano Carrot Cauliflower Soup Recipes

Steps:

• Heat the butter in a medium saucepan over medium heat. Once melted, add the garlic and cook until fragrant, 30 seconds. Add the peppers and onions and cook, stirring often, until totally softened, about 8 minutes. Stir in the coriander and cumin and cook until fragrant, 1 minute. Add the cauliflower, milk, 3 cups water and 1 teaspoon salt and bring to a simmer. Simmer until the cauliflower is very soft, about 8 minutes. The milk might curdle or separate, but don't worry- it will smooth out once you puree it.
• Let cool slightly, then transfer to a blender and puree in batches until completely smooth. Alternatively, use an immersion blender to puree. Return the soup to the pot and adjust the thickness to the desired consistency with water and season to taste. Serve topped with sour cream and chips with hot sauce and limes on the side.

Steps:

• The poblanos can be prepared a day ahead to save time.
• Heat a skillet on medium, pour in the oil and cook the onion until soft, about 3 - 4 minutes.
• Add the garlic, tomato, oregano and thyme. Stir and cook until the mixture has nearly dried out, about 4 minutes.
• Add the carrot and stock; bring to a boil, cover, lower heat and simmer until the carrots are tender, 6 - 8 minutes.
• Add the cauliflower and roasted poblanos and season with salt & pepper.
• Cook about 4 more minutes until the cauliflower is tender.
• Stir in the cilantro and serve.

Steps:

• In a large, dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2 to 3 minutes. Transfer to a mortar and pestle and coarsely crush.
• Return the pot to medium heat. Add the oil and heat until warm. Stir in onion; cook, stirring occasionally, until soft and lightly colored, 7 to 10 minutes. Stir in garlic and cook 1 minute.
• Add carrots, crushed coriander, salt and 6 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.
• Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. (Alternatively, you can let soup cool slightly then purée it in batches in a food processor or blender.) If necessary, return the puréed soup to the heat to warm through. Stir in the lemon zest and juice just before serving. Drizzle with oil and sprinkle with chile, sea salt and cilantro leaves.

Steps:

• 1. Roast the poblano chiles over a direct flame or under an oven broiler, turning frequently, until charred all over, about 8 to 10 minutes. If using a broiler, check often to see that they don't get too black or shriveled. Put the chiles in a plastic or paper bag and let steam 6 to 8 minutes. Rub off the skins. Remove and discard the stems and seeds. Rinse the chiles and pat dry with a paper towel. Cut into short 1/4-inch-thick strips. Set aside. 2. In a large pot, heat the oil over medium heat and cook the onion, stirring, until softened, 3 to 4 minutes. Add the tomato, garlic, oregano, and thyme. Cook, stirring, until the mixture is nearly dry, about 4 minutes. Add the broth and carrots. Bring to a boil, reduce heat to low, cover, and simmer until the carrots are tender, 6 to 8 minutes. Add the cauliflower, reserved poblano strips, salt, and pepper. Cook until the cauliflower is tender,about 4 minutes. Stir in the cilantro. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.