Poblano, Carrot & Cauliflower Soup

• 2 large poblano peppers, chiles roasted stems & seeds removed, cut in 1/4-inch strips
• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• 1 medium white onion, halved lengthwise, sliced crosswise
• 1 medium tomatoes, peeled, seeded, chopped
• 1 garlic clove, minced
• 1/2 teaspoon oregano, crumbled (Mexican oregano recommended)
• 1/4 teaspoon thyme
• 4 cups chicken stock
• 2 medium carrots, peeled, thinly sliced crosswise
• 1 1/2 cups cauliflower florets, cut bite-size
• 1/2 teaspoon salt, to taste
• 1/8 teaspoon pepper, to taste
• 1/4 cup chopped cilantro

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

peppers, olive oil, white onion, tomatoes, garlic, oregano, thyme, chicken stock, carrots, cauliflower, salt, pepper, cilantro

Taken from www.food.com/recipe/poblano-carrot-cauliflower-soup-502053 (may not work)