Begin by heating 2 tablespoons of coconut oil in a large pot over medium heat. Add the diced yellow onion, minced garlic, and grated fresh ginger. Sauté for 2-3 minutes until the onion becomes translucent.

Introduce the chopped cauliflower florets and diced carrots to the pot. Stir well and cook for 4-5 minutes until the veggies soften slightly.

Sprinkle in the curry powder, turmeric, cumin, and paprika, stirring to coat the vegetables evenly. Cook for another 1-2 minutes.

Slowly pour in the vegetable stock and add the chopped kale on top. Stir and bring to a gentle simmer. Cover the pot and cook on low for 15-20 minutes.

After simmering, use an immersion blender to blend the soup to your desired consistency.

Stir in the coconut milk, gently warming the soup until it's just heated through.

Taste and adjust seasoning with sea salt and freshly ground black pepper as needed. Ladle into bowls and enjoy.