Ingredients:

  • 4 whole heads garlic
  • 3 large carrots, chopped into 1-inch chunks
  • 2 medium yellow onions, quartered
  • 2 stalks celery, chopped
  • 1 large russet potato, cubed
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 3 cloves fresh garlic, minced
  • 1 tsp dried thyme
  • 1/2 cup dry white wine
  • 6 cups vegetable broth
  • 1 can full-fat coconut milk
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat the oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves. Place garlic, carrots, onions, celery, and potato on a baking sheet. Drizzle with 3 tbsp olive oil, salt, and pepper. Wrap the garlic heads tightly in foil with a drizzle of oil. Roast for 30-35 minutes until the vegetables are tender and the edges are golden brown.
  2. In a Dutch oven, heat 2 tbsp of olive oil over medium heat. Add the minced raw garlic and thyme, stirring for 60 seconds until fragrant but not brown.
  3. Pour in the white wine to deglaze the pan, scraping up any browned bits. Add the roasted vegetables and squeeze the roasted garlic cloves directly from their skins into the pot.
  4. Pour in the vegetable broth and bring to a gentle simmer for 10 minutes.
  5. Remove the pot from heat. Stir in the coconut milk and lemon juice. Use an immersion blender directly in the pot—or transfer to a blender in batches—and process until the soup is completely smooth.