Jalepeno Cream Soup

Jalapeno cream soup

Group #1:

4-5 jalapeños, de seeded and cut up in chunks

small onion or 1/2 large onion cut up in chunks

small tomato, quartered

2 cloves garlic, you can leave whole

salt to taste

Group #2:

1 teaspoon cumin

2 teaspoons TJ’s chili lime seasoning (ESSENTIAL)

1/4 teaspoon turmeric

1/4 teaspoon black pepper

pinch of salt (you already salted in Group #1)

Group #3:

1 TBLS lime or lemon juice. *Lime is best if you have it.

1 1/2 cups soy milk. Soy milk works best as it is creamy. Cashew milk would work too.

A few sprigs of Cilantro


  1. PUT all of group #1 into a pan, simmer with water (or oil) until the water is mostly cooked out.

  2. Add all groups together into a blender, then put back in a pan and heat for a couple min together.

  3. The reason for the turmeric and black pepper is because Black pepper enhances bioavailability of Turmeric. I only put this in for the health value. It doesn’t really affect the taste.


-This soup is spicy so you may want to use less jalapeños if you are concerned.

-It is ideal to blend up a few sprigs of cilantro in the soup. I didn’t have it on the day I made this video.