Winter Parsnip Puree Soup with Roasted Garlic Oil - Bloomcooking

Ingredients

• ¼ cup Olive Oil
• 12 cloves Garlic, Peeled and Left Whole
• 2 Tbsp Olive Oil
• 1 White Onion, Cut Medium Dice
• 8 Medium-sized Parsnips, Peeled and Cut Into Slices (About 2 Cups)
• 2 cans (30 Oz) Coconut Milk
• 1 tsp Sherry Vinegar
• ½ tsp Kosher Salt, or More to Taste
• A Drizzle of the Roasted Garlic Oil, as Garnish
• A Few Grinds of Freshly-cracked Black Pepper
• A Tiny Sprinkle of Dried Oregano