Recipe Station

Here's everything for this savory and healthy ginger-garlic soup. This recipe makes four servings and can be prepared a day ahead and refrigerated. When ready to serve, simply warm over medium heat while stirring occasionally.

Ingredients to Gather

26 organic garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) organic butter (grass fed)
1/2 teaspoon cayenne powder
1/2 cup fresh ginger
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
26 organic garlic cloves, peeled
1/2 cup coconut milk
3 1/2 cups organic vegetable broth
4 lemon wedges

Directions to Follow

Start by preheating the oven to 350 degrees Fahrenheit and then adding 26 garlic cloves to a small glass baking dish. Add 2 tbsp. of olive oil to the dish and then sprinkle with sea salt and toss to make sure the garlic is completely coated. Cover the dish tightly using foil, and then bake for about 45 minutes or until the garlic has turned brown and is tender. Let the garlic cool and then squeeze it to release the cloves before placing the cloves in a small bowl.

Next, melt the butter over medium-high heat in a large, heavy saucepan, and then add the onions, thyme, ginger and cayenne powder. Cook for about 6 minutes or until the onions turn translucent. Now, add the roasted garlic along with 26 more raw garlic cloves, and then cook for 3 minutes before adding vegetable broth and then covering and simmering for about 20 minutes or until the garlic is very tender. Next, puree the soup in a blender until it's smooth, working in batches. Place the soup back in the saucepan and then add the coconut milk and bring to a simmer. Add sea salt and pepper, and then squeeze the juice from one lemon wedge into each bowl of soup before serving.

Finished! This ginger-garlic soup is one of those rare foods that's as healthy as it is delicious. We feel like we're indulging in our favorite food, but really we're taking care of our body as well!

Article Source: Wise Mind Healthy Body