A bright, warming roasted red pepper and tomato curry soup with fresh jalapeños, lime, and coconut milk.
Trim roots from the onion, taking care to leave core intact. Trim top, peel, and cut onion into eights. Arrange on a rimmed baking sheet with whole red peppers. Slide under broiler. Onions should be cooked until soft and the edges have browned. Checking every 4 minutes, use tongs to turn peppers so that all sides blacken. Set cooked peppers in a paper bag, seal, and let peppers steam for 10 minutes. Under cold running water, peel off blackened skin, and remove core and seeds. Pat peppers dry; rough chop.