Roast Tomato with Curry Soup

1 - 1 1/2 lbs yellow or white onions coarse chopped (2 or 3 large onions will do well)

1 or 2 heads Garlic separated and peeled

1/4 cup Olive Oil (or Chile oil for those needing some additional spice)

Kosher Salt to taste

4 cups Chicken Stock or Vegetable stock

1 TB Red Curry Paste (add more if you like it spicy)

1 each Lime thin sliced crosswise to create a wheel

Lime juice to taste