Red chili pepper or jalapeño to the roast. Of course, some garlic in its skin, and some shallots. Add a handful of cherry tomatoes for depth.
Once roasted, (look for a char,) place all in a pot and immersion blend with some chicken stock. Disgard garlic skins before.
Choose your spices to taste. Any flavour profile works. Grated fresh ginger and turmeric, or harissa paste and cumin...
Another variation, add 35% cream, or a dollop of sour cream. A spoonful of mascarpone or cream cheese delish too.
Best garnish... cilantro sauce, another blender wonder. Or any herb blend. Adds dimension. And maybe some pumpkin seeds or pine nuts for crunch.
PS: I don't bother taking skin off peppers before blending. Only do this if you want a super silky smooth soup.
One of my absolute faves. Make it on repeat... please do try it!
