Melt 2 tablespoons of coconut oil in a large pot over medium heat. Add 1 chopped yellow onion, 1 tablespoon of grated ginger, and 3 minced garlic cloves. Sauté for 2-3 minutes until fragrant and the onion turns translucent.

Stir in 1 medium cauliflower cut into florets and 2 chopped carrots. Cook for 4-5 minutes, stirring occasionally, until vegetables soften and brown slightly.

Add 2 tablespoons of curry powder, 1 teaspoon of turmeric, 1 teaspoon of cumin, and 1 teaspoon of paprika. Season with salt and pepper to taste. Stir for another minute.

Pour in 4 cups of vegetable stock and 2 cups of chopped kale. Stir to combine, cover, and simmer on low heat for 15-20 minutes until vegetables are tender.

Blend the soup to your desired consistency using an immersion blender.

Stir in 1 cup of coconut milk, blend again, taste, and adjust seasoning if necessary.