| • | Blend 2 tsp of the grated ginger, 2 peeled whole garlic cloves, and 1/4 cup water in a blender until smooth. It takes about 25 seconds to blend.
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| • | Set the mixture aside in the blender jar.
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| • | Melt the butter in a Dutch oven until foaming. Add the tomato paste and onions. Fry stirring occasionally. Cook until the onions turn soft and begin to brown.
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| • | Add the coconut, stir and cook for a minute.
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| • | Add the remaining 2-1/2 tsp ginger, minced garlic, cumin, curry powder, flour, and cayenne. Stir well to mix properly.
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| • | Slowly add the chicken broth whisking the mixture constantly and vigorously.
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| • | Add carrots and celery to the pot. Raise the flame to medium-high and bring the mixture to boil. Put a lid and reduce the flame to low. Cook until the vegetables become tender. It takes about 20 minutes.
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| • | Puree the soup in the blender. Use batches of soup with the ginger and garlic. Blend until very smooth. Wash and dry the pot.
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| • | Transfer the pureed soup to the pot again and season with salt and pepper.
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| • | Heat the soup over medium flame until hot.
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| • | Pour the soup into individual bowls, Add a spoonful of the yogurt over each bowl. Garnish with the chopped cilantro leaves and serve immediately. |
