Adapted slightly from Deborah Madison's Local Flavors
Chiles can vary greatly in heat, so I'd recommend tasting each one post-roasting and adding them in with discretion.
I almost always make this with water, but you can use a mild vegetable or chicken stock in its place; just omit the salt, and add it to taste.
I've made this soup with olive oil and was surprised to find the flavors conflicting; I highly advise using sunflower oil as the cooking oil here.
If you lack an herb garden and don't wish to buy full bunches of mint and parsley only to use a few tablespoons of each, know that I've made this soup many times omitting both and it is still amazing.
This soup is best the day it's made, when the color and flavors are bright, but it's still an excellent soup on day two or three, and, in a pinch, can be frozen and re-heated later.
Nutritional values are based on one of six servings.