3 1/2 C organic chicken stock or bone broth (I prefer the later)
4 lemon wedges
Preheat oven to 350F.
Place 26 garlic cloves in small glass baking dish. Add 2 T olive oil and sprinkle with sea salt and toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions, thyme, ginger and cayenne powder and cook until onions are translucent, about 6 minutes. Add roasted garlic, 26 raw garlic cloves and celery and cook 3 minutes. Add vegetable broth; cover and simmer until garlic is very tender, about 20 minutes.
Working in batches, puree soup in blender until smooth. Return soup to saucepan; add coconut milk and bring to simmer.
Season with sea salt and pepper for flavor.
Squeeze juice of 1 lemon wedge into each bowl and serve.
Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.