Garlic Soup - 52 cloves

26 garlic cloves - unpeeled
2 Tbsp Olive Oil
2 Tbsp butter
1/2 tsp cayenne powder
1/2 cup fresh ginger
2 1/4 cups sliced onions
1 1/2 tsp fresh thyme
26 garlic cloves peeled
1/2 cup coconut milk
3 1/2 cups broth

4 lemon wedges

Preheat oven to 350 F. Place 26 garlic cloves in small glass baking dish. Add 2 Tbsp olive oil and sprinkle with sea salt and toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in large saucepan over medium-high heat. Add onions, thyme, ginger and cayenne powder and cook until onions are translucent, about 6 minutes. Add roasted garlic and 26 raw garlic cloves and cook 3 minutes.  Add broth. Cover, simmer until garlic is very tender, about 20 minutes.  Working in batches, puree soup in blender until smooth.  Return soup to saucepan; add coconut milk and bring to simmer.  Season with sea salt and pepper for flavor.

Squeeze juice of 1 lemon wedge into each bowl and serve.