Ingredients:
- 5 heads of garlic (about 50 cloves)
- 1/4 cup olive oil
- 2 yellow onions
- 4 tablespoons of butter
- 1 quart of organic chicken broth
- 2 cups of coconut milk
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and pepper to taste
Directions:
- Preheat the oven to 350 degrees
- Cut the heads of garlic in half across the cloves (but do not peel them)
- Pour the olive oil into an oven safe dish and place the garlic head halves cut side down on the dish
- Cover with foil and then let them roast for 1 hour
- Let cool and peel garlic cloves
- While garlic is roasting, melt butter in a large pot and add chopped yellow onions
- Saute over medium heat, stirring constantly until onions are translucent and golden
- Then add oregano, basil, salt and pepper and saute for 2 minutes
- When garlic is done roasting, add peeled cloves to the onion mixture in the pot
- Add chicken broth and bring to a simmer
- Simmer for 15 minutes
- Reduce heat to low and add coconut milk
- Using a stainless steel immersion blender, carefully blend the soup until smooth
- Serve and enjoy!
