Spicy Broccoli & Coconut Milk Soup

February.

February has done me some good.  January can be such a rush because with a new year comes so many expectations that never quite hit their mark.  But in February, things feel just a bit easier.  Not necessarily more peaceful, but February definitely startles my very being and awakens my senses in a way that January doesn’t.  Or maybe it’s just these really hot chili peppers.

I should warn you about something. This soup is spicy.  I’m telling you that.  Very spicy.  Of course, I used a very hot chili pepper because mine came from Rooster at Nobska Farms.

Your chili peppers may be less spicy than my chili peppers…  Know what I’m saying?  I hope so…  What I’m really saying is don’t let the “spicy” part scare you away.  And if it does, add about three cups of freshly grated cheddar cheese.  It’s just easier that way.

But oh my lanta.  This spicy broccoli and coconut milk soup has done me in.  It’s definitely awakened something inside of me, if not my sweat glands.  It’s torched my taste buds and made it’s way to my nose and throat.  In a really cool super rad good way, I promise.

Spicy Broccoli & Coconut Milk Soup

(yields 4-6 servings)

Ingredients:

1 Charleston Hot chili pepper, roasted

2 tablespoons butter

3 garlic cloves, minced

3 cups broccoli florets

2 cups vegetable broth

1, 14-oz can light coconut milk, divided

1 teaspoon nutmeg

salt and pepper, to taste

Preparation:

Slice the chili pepper in half lay it skin-side-up on a foil-lined baking sheet.  Heat a broiler, setting cooking rack about 4 to 6 inches away from the heat source.  Broil the peppers or chilis until they’re 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 can of coconut milk.  Bring to a boil over medium-high heat and continue to stir.  Reduce heat to a simmer, cover and cook, using your spoon to stir occasionally, for 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 until totally creamy.  Place back in the pot and turn heat to medium-low.  Stir in remaining half of coconut milk, then let cook, stirring occasionally, for 5 more minutes.

Serve immediately!