_Put the garlic cloves in a baking dish, add a pinch of salt and cover with aluminum foil. Put the pan in a preheated oven. You need to cook them until they are tender and brown.
_ You need approximately 45 minutes. Then you let them cool. Once they are cold, you need to peel and crush the garlic cloves.
_ In another saucepan, the butter is melted and the onions, ginger, cayenne pepper and thyme are added. After almost 6 minutes of cooking, add the precooked garlic cloves and cook for another 3 minutes.
_ Next, add the vegetable stock and close the lid so that it can simmer for almost 20 minutes. Finally, put everything in the blender and add coconut milk. Let it simmer again and add salt and pepper.
_ It is recommended to prepare this soup one day before consumption. It should be stored in the refrigerator and reheated before serving. Adding lemon or lime juice will make it taste better!
