Step 1

Heat oven to 350 degrees F.

Step 2

Place 26 unpeeled garlic cloves in a small baking dish.

Step 3

Drizzle with 2 tbsp olive oil and salt.

Step 4

Cover the baking dish with foil and bake for 45 minutes, until garlic cloves are golden brown.

Step 5

When garlic cloves have roasted, remove from oven and let cool. Remove peel from cloves.

Step 6

While garlic cloves are roasting, melt 2 tbsp butter in a large saucepan over medium-high heat.

Step 7

Add onions, thyme, ginger, cayenne pepper and cook approximately 5-10 minutes, until onions are translucent.

Step 8

Next, add roasted and raw garlic cloves and cook another 5 minutes.

Step 9

Finally, add vegetable broth. Bring to a boil. Reduce heat and simmer for 20 minutes.

Step 10

Working in batches if needed, place soup in a blender and puree until smooth.

Step 11

Place pureed soup back in saucepan and add coconut milk. Stir to combine.

Step 12

Add salt and pepper to taste.

Step 13

Serve with lemon wedge.