Melt coconut oil in a pot over medium heat.
4 tbsp. coconut oil
Add the onion, garlic, and ginger; cook until fragrant, 2 to 3 minutes.
1 yellow onion, 2 garlic cloves, 1 tbsp. fresh ginger
Add the cauliflower florets and carrots; cook everything for 4 to 5 minutes, stirring occasionally.
1 head of cauliflower, 2 to 3 carrots
Sprinkle in the spices: curry, turmeric, cumin, paprika, sea salt, and black pepper; give everything a good stir.
2 tbsp. curry powder, 1 tsp. turmeric powder, ½ tsp. cumin powder, ½ tsp. paprika, Sea salt and freshly ground black pepper
Pour in the vegetable stock and toss in the kale.
2 to 3 cups vegetable stock, 1 bunch of kale
Cover and cook over low heat until all vegetables are soft, 15 to 20 minutes.
Blend the soup using an immersion blender to desired consistency.
Pour in the coconut milk, give another quick blend, and cook until everything is nice and warm.
1 cup coconut milk
Adjust the seasoning and serve.
Sea salt and freshly ground black pepper