I grew up eating this soup throughout the cold winters in New Zealand. My mother had a pot on the stove the entire time. swearing that if we ate it regularly we would never catch cold. I would even take it to school in a thermos (sometimes having to run the gauntlet of other kids teasing me for smelling funny) and rarely caught cold while all those other kids were sniffling and sneezing all around me. Garlic has magical anti-viral and anti-bacterial properties due to it's chemical constituent allicin. Numerous studies have also shown allicin to increase your T Cell count. T Cells are our best immune system building blocks and essential in the fight against bacterial and viral infections.
Baking the Garlic Cloves makes the allicin more potent and upping the infection fighting properties. Next time you turn on the oven through in lots of garlic to have on hand and start feeling better.
Total Prep Time : 1 hour
Cook Time : 30 minutes
Preheat oven to 350F.
In a small glass baking dish add the unpeeled garlic cloves with the olive oil and sea salt to taste.
Cover the dish with foil and bake for about 45 minutes until the garlic becomes brown in color and tender to touch. Set aside and cool.
Squeeze the garlic between your fingertips to release the cloves and put aside
In a heavy saucepan melt the butter over a medium heat (do not brown) and add ginger, garlic, onions, thyme and cayenne pepper.
Cook until the garlic and onions become translucent (approx 6 minutes) then add the baked garlic.
Add the broth, cover and simmer for 20 minutes.
Remove from heat and puree with blender until it is smooth. Transfer back to the saucepan and add coconut milk and heat through.
Serve with salt and pepper, lemon wedges and fresh herbs.
Can be stored in the fridge for up to 4 days.