Roasted Potato and Jalapeno Pepper Soup

I'm trying my best to use the bumper crop of last years Jalapenos up.

This easy soup makes a great starter soup with a mexican meal.

• 4 large Jalapeno Peppers, halved and seeded (leave the seeds in if you like it hot)
• 4 cups cubed potatoes
• 1 large diced onion
• 1/2 bulb garlic (slice off the top of the bulb to expose the tops of the cloves and leave skin on)
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 litre chicken broth
• salt and pepper to taste

1. Place peppers, potatoes, onions, garlic with seasonings in a roasting pan and place in a 400 F oven until the potatoes are tender and onions begin to brown. 
2. Squeeze soft garlic out of the skins and discard skins. 
3. Place roasted vegetables in blender jar and add chicken broth or equivalent bouillon paste with water. 
4. Process until smooth.  Pour into a pot and keep warm until ready to serve.
5. Garnish with sour cream and salad style crispy tortilla strips.