Poblano Bisque
    1. Combine the water and cashews in a cup or dish and set aside to soak, at least 30 mins.
    2. Preheat oven to 450 degrees. Place the whole peppers, halved onion and garlic bulb on a parchment-lined baking sheet and roast for 10 minutes, then flip over and roast for another 10 minutes, or until the peppers are blackened in spots.
    3. Remove the peppers and place them in a bowl, cover the bowl tightly with foil and set aside to allow the peppers to steam/sweat, at least 30 mins. Allow the onion and garlic to cool separately.
    4. Once the peppers are cool enough to handle, peel the translucent “skin” off, you can use the back of a knife to help you scrape it off, removing as much as you can. Remove the stems and seeds as well. Break up the peppers roughly and add to a food processor. Cut the top off the garlic bulb and squeeze out the soft garlic into the food processor, making sure to keep the papery skins out. Peel the onion and add it to the food processor as well. Pulse the vegetables until uniformly chopped – you can leave them as chunky or fine as you wish. Set aside.
    5. In a blender, combine the soaked cashews, with the water and the coconut milk. Blend until smooth.
    6. Set a large pot on the stove over medium heat and add the coconut/cashew blend and the chopped vegetables. Mix well to incorporate. Thin the soup with water or vegetable stock if desired.
    7. Season with salt and pepper to taste, and stir in the minced cilantro just before serving. Serve with lime wedges.
    Recipe Notes

    Keep a cup or so of warm water or vegetable stock on hand in case you want to thin the bisque to your preferred consistency.