Char poblano peppers over gas flame or in the broiler until blackened on all sides.
Let it cool.
Peel, seed and roughly chop the peppers.
It the large pot heat coconut oil.
Add chopped onions and garlic.
Sauté it for few minutes until it's tender.
Add chopped peppers, vegetable broth and bring it to boil.
Lower the heat and let it simmer for about 20 minutes until the peppers are tender.
Lower the heat and let it simmer for about 20 minutes until the peppers are tender.
Take the soup off the heat and mix in cilantro.
Working in batches, puree soup in the blender and return it back to the pot.
Add coconut milk and bring it to boil.
Remove the pot from the heat, adjust seasoning.
If the soup is too spicy add more coconut milk.
Serve and enjoy!
