Spicy Broccoli & Coconut Milk Soup

Slice the chili pepper in half lengthwise and lay it skin-side-up on a foil-lined baking sheet. Heat the broiler, setting rack about 4 to 6 inches away from the heat source. Once oven is hot put the pan with the peppers in. Broil the pepper or chili halves until blackened all over, 5 to 10 minutes.

Remove from oven and pull up the edges of the foil to cover the broiled peppers. Let the peppers sit for at least 15 minutes and up to 1 hour. This step theoretically “sweats” the peppers and softens them a bit; it is optional.

Heat butter in a large saucepan over medium-low heat. Once sizzling, add in garlic along with a little salt and pepper, stirring to coat. Add in broiled peppers, broccoli, vegetable broth, nutmeg, and half of the coconut milk. Bring to a boil over medium-high heat and continue to stir. Reduce heat to a simmer. Cover the pan and cook, using your spoon to stir occasionally, 10 to 15 minutes. Turn off heat and move soup to the side to let cool.

Carefully transfer semi-cooled soup to a high-powered blender and puree until smooth. I left a bit of texture to mine, but you can puree it until completely creamy. Place it back in the pot and turn heat to medium-low. Stir in remaining coconut milk, then let it cook, stirring occasionally, for 5 more minutes.