In a 2-quart soup pot over medium heat, melt the coconut oil. Add the salt and onions. Sauté until the onions have softened, approximately 5 minutes while stirring occasionally. Add the garlic, curry powder, and paprika and continue to cook until the garlic is soft and the spices are aromatic for about another 1 minute.

Reduce the heat to a low simmer. Cover the pot and simmer for about 10 minutes or until the broccoli is fork-tender but not mushy and gray. Turn off the heat and allow the soup to cool for several minutes to reduce the steam.

Fish out the bay leaf and discard it. Transfer the soup to a blender and process it into a smooth purée.

Pour the blended soup back into the pot and turn the heat to medium. Stir in the coconut milk. Season with salt and pepper to taste. Warm the soup until it has the consistency you desire. You can add more coconut milk or stock if it is too thick.

Serve while hot with a dollop of yogurt on top of each portion.