Step 1

In a large pot, melt the butter.

Step 2

Add the sliced onions.

Step 3

Saute over medium heat, stirring constantly until onions are translucent and golden.

Step 4

Add the herbs and spices and saute for an additional 2 minutes

Step 5

Add the roasted garlic and stir to combine.

Step 6

Add the chicken broth and bring to a simmer.

Step 7

Simmer for 15 minutes.

Step 8

Reduce heat to low and add the coconut milk.

Step 9

Using a stainless steel immersion blender, carefully blend the soup until smooth.

Step 10

If desired, garnish with fresh parsley and chives and squeeze a lemon wedge over each bowl. Serve warm.