Roasted Poblano and Corn Soup

Pre heat oven to 400.Cut the tops off and deseed the chile peppers. I sliced the entire top off, carefully sliced down one side, then opened the chile pepper and removed the seeds. This helps ensure that the soup isn’t super spicy. Roasting with the seeds inside will make the chile peppers hold on to their spicy taste but removing them makes them more mild.Shuck/clean the corn, wash and chop the potatoes.Put the chile peppers, corn, potatoes and garlic on a parchment lined cookie sheets and sprinkle with a touch of veggie broth and a dash of salt. Roast for 45 minutes or until the outsides begin to brown.Meanwhile, chop the onion and cilantro and make the Garlicky Lemon Crema.When veggies are done roasting, slice the kernels off of the corn cobs. Then carefully peel as much skin off the chile peppers as you can. Chop the chile peppers and finely chop the garlic.Saute the chopped onion in a large pot over medium heat with a little veggie broth until it begins to get translucent (about 5-7 minutes). Add the roasted veggies. Saute a few more minutes.Add ¼ cup lime juice, half of the cilantro and the salt. Saute about 3-4 more minutes.Add the veggie broth, water and 2 tablespoons lime juice. Simmer 5 more minutes. Serve with a drizzle of Garlicky Lemon Crema.