In a soup pot add olive oil and on medium-low heat saute onions, ginger, and carrots for about 3-4 minutes. Sprinkle a ½ teaspoon of the salt and some pepper and stir well.
Add garlic and both cans of drained chickpeas and cook, stirring often, for about 5 minutes.
Sprinkle the curry powder and turmeric over everything in the pot and stir.
Mix in the can of coconut milk and both cups of vegetable broth. Stir well and bring to a simmer.
Add the cup and a half of chopped kale and mix well. Simmer for about 20-30 minutes smashing some of the chickpeas with the back of your mixing spoon to make it a little thicker. (As this simmers it will get thicker like a stew.)
Turn down to low and add pepper flakes if desired.
Garish with your favorite toppings like pepper flakes, mint, a little coconut cream, or Thai basil and serve.
I like to serve with jasmine rice!