In a large sauté pan, melt the ghee over medium heat and sauté the onion for about 10 minutes, or until lightly browned. Add the ginger and cook for 2 minutes longer.Transfer the mixture to a 7-quart slow cooker and add the tomatoes, cumin, mustard seed, and cinnamon. Cover and cook on LOW for about 4 hours longer.Just before serving, use a garlic press to mince the garlic into the soup, and add the salt to taste. Using a handheld immersion blender, puree the soup to the desired texture. I like to leave some texture.Ladle the soup into bowls. Garnish each with cilantro, coconut, and a sprinkling of chile.From 50 Simple Soups for the Slow Cooker by Lynn Alley/Andrews McMeel Publishing