Ingredients
Scale
- 4 TBSP butter (or ghee)
- 2 medium onions (sliced)
- 1 tsp thyme (or 2 tsp fresh)
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ½ tsp black pepper
- ½ batch roasted garlic (equivalent of 4-5 bulbs of roasted garlic)
- 1 quart chicken broth
- 2 cups canned coconut milk (or other milk of choice)
For Garnish (optional):
- 2 TBSP fresh parsley (minced)
- ¼ cup fresh chives (chopped)
- 1 fresh lemon (cut into wedges)
Instructions
- In a large pot, melt the butter.
- Add the sliced onions.
- Saute over medium heat, stirring constantly until onions are translucent and golden.
- Add the herbs and spices and saute for an additional 2 minutes
- Add the roasted garlic and stir to combine.
- Add the chicken broth and bring to a simmer.
- Simmer for 15 minutes.
- Reduce heat to low and add the coconut milk.
- Using a stainless steel immersion blender, carefully blend the soup until smooth.
- If desired, garnish with fresh parsley and chives and squeeze a lemon wedge over each bowl. Serve warm.