Ingredients
- 26 garlic cloves (unpeeled)
- 2 tablespoons coconut oil
- 2 tablespoons butter (grass-fed butter)
- 1 teaspoon cayenne powder
- Fresh ginger (3 inches peeled, grated)
- 2 1/2 cups yellow onions, sliced
- 1 1/2 teaspoon chopped fresh basil
- 26 garlic cloves (peeled)
- 4 ounces coconut milk (1/2 cup)
- 3 1/2 cups vegetable broth
- 4 lemon wedges
How to Make
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Step 1: Preheat oven to 350 degrees F. Spread out the unpeeled garlic cloves on a baking sheet.
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Step 2: Bake/roast the cloves for 20 min, then allow to cool. Squeeze the garlic from the skins into a bowl. Set aside.
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Step 3: In a skillet, melt the butter and coconut oil. Stir-fry the ginger, onions and basil until onions are translucent, about 6 minutes.
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Step 4: Add the garlic purée and peeled garlic and stir for 3 minutes.
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Step 5: Add the vegetable broth and simmer 20 minutes.
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Step 6: Using a blender, purée the soup in small amounts since it is hot. Add the coconut milk and stir well.
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Step 7: Serve with lemon wedge to use over soup.
We hope you enjoy this recipe!
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