Garlic and Ginger Soup
This Garlic and Ginger Soup is a flavorful and nutritious dish perfect for cold days. It's packed with the health benefits of garlic and ginger, creating a warming and comforting soup.
Equipment
- 1 Baking dish
- 1 Small glass bowl
- 1 saucepan
- 1 blender
Ingredients
- 26 cloves garlic
- ½ cup ginger chopped
- 2 tbsp olive oil extra virgin
- 2 tbsp butter
- 2 ¼ cups onions sliced
- 1 ½ tsp thyme chopped
- ½ tbsp cayenne pepper powder
- ½ cup coconut milk
- 3 ½ cups vegetable broth
- 4 wedges lemon
Instructions
- Preheat Oven: Preheat the oven to 350°F.
- Roast Garlic: Place 26 peeled garlic cloves on a baking dish. Drizzle with olive oil and sprinkle with salt. Bake until soft and tender, about 45 minutes. Transfer to a small glass bowl and let cool.
- Heat Butter: In a saucepan, melt the butter over low heat.
- Cook Vegetables: Add ginger, onions, thyme, and cayenne pepper to the saucepan. Cook until onions are translucent.
- Add Garlic: Add the roasted garlic to the saucepan and cook for an additional 3 minutes.
- Add Broth and Simmer: Pour in the vegetable broth, cover the saucepan, and cook on low heat.
- Blend Soup: Puree the soup in a blender until smooth. Return the mixture to the saucepan.
- Add Coconut Milk: Pour in the coconut milk and stir. Season with salt and pepper.
- Serve: Squeeze one lemon wedge into the soup and serve hot. Garnish with additional lemon wedges if desired.
Notes
- This soup can be stored in the fridge and enjoyed over several days.
- Adjust the amount of cayenne pepper to your taste preference.
- For a richer flavor, consider adding a splash of white wine before adding the vegetable broth.
- This soup can be made vegan by substituting butter with a plant-based alternative.