Heat the fat in a large stockpot over medium heat. Cook the celery, onion, carrot, and garlic until tender, about 5 minutes.

Add the broth and bring to a boil, then reduce the heat to medium-low.

Add the plantains, bay leaf, ginger, and salt.

Simmer uncovered 40-50 minutes or until the plantains are fork-tender. Remove the bay leaf.

Puree the soup in a blender, then serve garnished with cilantro.