Heat ghee in a dutch oven over medium heat. Add the onions, carrots, celery, sweet potato and apple to the pot. Cook for 10 minutes or until softened.
Add the garlic, ginger and tomato. Mix well, cover the pot with a lid and cook for 5 minutes.
Add the spices, give the vegetables a stir, then pour in the broth.
Simmer for 15 minutes then allow the mixture to cool. Pour half of the mixture into a blender, puree then put this back into the pot.
Add the coconut milk, cook uncovered for 2-3 minutes, then serve.