Heat oil in a large pot over medium heat until simmering.
Saute onions and garlic in olive oil until tender, about 2 minutes.
Add celery, roasted sweet potato, cumin, curry, cinnamon and cayenne pepper. Toast for 1-3 minutes.
Add coconut milk, vegetable broth and salt. Place lid on pot and bring to a slow boil. Add kale.
Reduce heat to low-medium and then use an immersion blender to puree soup to desired consistency. Serve hot.