Dice celery, carrots, yellow onion, leeks, and crisp apple.

In a large pot or Dutch oven, sauté the diced carrots, celery, onion, and apple in clarified butter until just softened.

Add minced fresh ginger, leeks, curry powder, cayenne powder, cumin powder, and turmeric powder to the pot.

Stir to coat the vegetables and apple with the spices.

Pour in 4 cups of chicken or vegetable stock.

Bring the soup to a simmer, then cover and cook for 45 minutes.

Cool the soup slightly.

Puree about 3/4 of the soup using a blender or immersion blender.

Return the pureed soup to the pot.

Add 1 cup of coconut milk to the soup.

Reheat the soup gently.

Serve the soup in bowls.

Garnish each bowl with a dollop of Greek yogurt, minced fresh cilantro, and chopped almonds.