In a heavy sauce pan, saute carrots, onion, and ginger in melted butter over medium-low heat about 5 minutes. Add in garlic and saute an additional minute until fragrant.

Add curry paste, chicken broth, and coconut milk and simmer until carrots are tender, about 15 minutes.

Strain solids from liquid, reserving liquid.

Remove garlic slices and discard.

In a blender, combine cooked carrots and onion with 1 cup liquid and puree until smooth. Combine puree with remaining liquid. Season with salt to taste.

Serve in bowls with sliced scallions and fresh cilantro leaves.