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.
Notes
Keeps for 4-5 days in the refrigerator.The roasted garlic recipe that this soup calls for uses 10 heads of garlic. Only half is used for this soup. Freeze the rest or use it in salad dressings, stir frys, roasted vegetables, or mashed cauliflower.