I really like garlic, and I really like ginger. So far, I love this recipe. I tried it out yesterday. I probably should have done it another day. TC and I had spent all day working in the yard, and I was exhausted by the time I realized that this was going to take a couple hours to make. I was plumb tuckered by the end of all this, and a nice hot cup of soup sounded so good.
26 cloves Garlic, raw and unpeeled
2 tbsp Butter or Olive Oil for sauteing
1/2 tsp Cayenne Powder
1/2 c. Fresh Ginger
2 1/4 c. Onion, Chopped or Sliced
1 1/2 tsp Fresh Thyme
26 cloves Garlic, raw and peeled
1/2 c. Coconut Milk
3 1/2 c. Vegetable Broth
- Preheat oven to 350°F
- Toss unpeeled garlic in olive oil and salt and wrap in tinfoil. Place in baking dish and roast for about 35 minutes (or until garlic is browned and tender)
- While waiting for the garlic to bake, I would spend that time peeling the rest of the garlic and grating the ginger.
- When the roasted garlic is done, take it out of the oven and wait for it to cool. When it has cooled, squeeze the garlic out of it's shells.
- Melt butter, or use olive oil, to saute the onions, ginger, thyme, and cayenne pepper
- When the onions are fully sauteed, add the garlic... all of it. Cook for 3 minutes.
- Add broth, cover, and simmer until the raw garlic is tender (about 20 minutes)
- In batches, puree the soup in a blender or food processor (be aware to use something that can handle the heat)
- Return the soup to the saucepan and add coconut milk.
- Season to taste.
I have this little thingy that is supposed to make it easier to peel garlic. It works awesomely about half the time.
This is after the garlic was roasted. I just want to eat it with a spoon.
TC was a total champ and grated the ginger.
Blending it all up... so noisy.
After garlic has been rolled, it should look like this without effort. Sometimes it does, sometimes it doesn't.
I put the garlic in to roast for about 45 minutes, and it burned, but was still salvageable.
I doubled the recipe because I had the garlic to do so. So, in this pot, there are about 100 cloves of garlic.
Oh my goodness, it looks so rich and creamy!
I got the recipe from Real Farmacy
I doubled the recipe so I could freeze some for later when one of us gets sick.
The ginger is stringy. I don't know if it's just my blender, but even after I blended it all together, I found little stringy bits as we were eating it.
This, surprisingly, didn't taste too garlicky.
When TC wants soup, he wants stew. When I want soup, I want broth. So, this wasn't exactly his type of soup.
All in all, this took a couple hours to make. If you have the time (or the extra hands to help you peel garlic), I say go for it!
As a brothy soup, I really loved it. It also would be good with potatoes or tofu. I give it a 4.5
As a stew, TC found it completely lacking. Without chunky delicious bits, TC gave it a 3. Sad day.
Assuming you use olive oil instead of butter, this recipe is totally vegan, gluten free, paleo, and vegetarian.