1. Preheat your oven to 450°F. Place the poblano peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is charred and blistered.
2. Remove the peppers from the oven and place them in a heatproof bowl. Cover with a plate or plastic wrap to steam for about 10 minutes. This makes peeling the skin easier.
3. Once cooled, peel the skin off the peppers, remove the seeds, and dice them.
4. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
5. Add minced garlic and cook for another minute, until fragrant.
6. Stir in the roasted poblano peppers, broth, and cumin. Bring to a simmer and let cook for 10 minutes.
7. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
8. Return the soup to the pot, stir in the cream, and heat through. Season with salt, pepper, and lime juice to taste.
9. Serve hot, garnished with cilantro if desired.

As I stir that pot, I’m often reminded of the days when my kitchen was filled with little feet running around, the air thick with the scent of roasted veggies. Cooking, after all, is about those little memories that make life so rich.