PREHEAT oven to 350ºF
CUT off the tops off of the heads of garlic.
POUR ½ tablespoon olive oil over the exposed cloves and sprinkle with salt.
WRAP heads of garlic in a piece of aluminum foil.
PLACE on a baking sheet roast for 40 - 50 minutes, until browned and soft
In a large pot, cook onion in 1 tbsp olive oil for 6-7 minutes.
ADD potatoes and broth to the pot. Season with salt & pepper.
BRING broth and potatoes up to a boil for 8-10 minutes until potatoes are soft.
ADD coconut milk to the pot and heat through.
Carefully ladle soup mixture into a food processor or blender (this can be done in batches).
ADD garlic to the blender or food processor by squeezing the softened heads until the garlic comes out (it should come out easily).
PUREE the soup mixture until smooth.
SERVE with a drizzle of olive oil and fresh chives.