Click here to see Varga's recipe for curried poblano soup.

Ingredients 2 14 oz. cans of coconut milk 2 cups water 6 each poblano peppers 3 each jalapeno peppers 3 cloves of garlic 1 medium onion diced 2 Tbs olive oil 2 tbs curry powder Salt and pepper to taste Procedure

Place all of the peppers over an open flame and char the outside until black. Put into mixing bowl and cover for with plastic wrap for 10 minutes.

While the peppers are resting, heat oil in 4-quart sauce pan, add onion and garlic and sauté until translucent.

Add curry powder and cook 2 minutes.

Add water and coconut milk.

Add peppers with or without seeds depending on the level of spice you like.

Simmer for 5 minutes and puree in blender or food processor.

Season to taste.

Garnish with fresh chiles and cilantro.