Garlic Soup

Preheat your oven to 180 degrees celsius.

Place your (unpeeled) garlic cloves in a small, glass baking dish and add your 2 tbsp. olive oil with some sea salt, mix around and coat the garlic.

Cover the baking dish tightly with some foil and bake until garlic is golden brown and tender (about 45 minutes).

Let the roasted garlic cool and then squeeze the garlic from the skin to release the cloves and transfer to a small bowl.

Melt butter in a heavy large saucepan over a medium heat. Add your onions, thyme, ginger and cayenne pepper and cook until the onions are translucent. About 10 minutes

Add the roasted garlic and 26 raw garlic cloves and cook for another 5 minutes.

Add your vegetable stock, cover and simmer until the raw garlic is very tender. Around 20 minutes.

Puree all ingredients on your Vitamix container on HIGH speed.

Return the soup to the saucepan, add the coconut milk and simmer.

Serve and squeeze fresh lemon juice over the top.