1

Preheat oven to 400F. Line a cookie sheet with foil. Cut each jalapeno in half lengthwise and remove the seeds and membrane. Place them face down onto the cookie sheet. Roast for 10-15 minutes or until slightly darkened. When cool enough to handle, chop.

2

In a medium sauce pot, heat the olive oil. When hot, saute the carrots, onion, and garlic for about 5 minutes or until the carrots and onions start to soften. Now add the mushrooms and saute for a couple of minutes. Add in the tomatoes and saute for 3-4 minutes.

3

Add in the butter. Once the butter has melted, stir in the flour until everything is coated. Stir in the chopped jalapenos. Slowly stir in the veg stock and bring to a boil. Then stir in the heavy cream or milk and bring back to a boil. Turn the heat down to simmer and cook until the soup has thickened, about 5-7 minutes. If you feel that your soup isn’t thick enough, add more flour, 1 tablespoon at a time.

4

When the soup has thickened, turn off the heat. If using an immersion blender, blend the soup directly in the pan. If using a regular blender, add about half the mixture then puree until smooth. Add the rest of the soup then puree until smooth. Pour back into the sauce pan. Reheat if necessary.