Cover tightly with foil and bake for 45 minutes or until garlic is golden brown and tender. After cooling, squeeze garlic out of cloves into a small bowl; set aside.

Smash 13 of 26 peeled garlic cloves, set aside 10 minutes; press remaining garlic cloves, set aside.

Sauté in water onions, ginger, turmeric, thyme, salt, cayenne pepper; cook onions until translucent.

Add roasted garlic and smashed garlic to sauté mixture, mix well; cook for 3 minutes together.

Add vegetable broth; cover and simmer until smashed garlic is tender, about 20 minutes.

Blend chickpeas and aquafaba in a high-speed blender and process until thick and creamy.

Add Chickpea blend into the soup and stir to add creaminess.

Working in batches, puree the soup in a high-speed blender until smooth.

Return to saucepan; bring to a simmer; add pressed garlic, squeeze lemon juice into sauce and stir.

Enjoy with boiled potatoes, crispy potato fries, or over steamed broccoli or cauliflower.