Heat olive oil in a large pot over medium heat. Add the carrots, celery, onion and salt and cook until softened. Add the curry powder and cook, stirring continuously, for around 30 seconds.

Add 5 cups water, sweet potato, coconut milk, tomatoes and chickpeas. Bring to a boil then reduce heat and cover the pot with a lid. Simmer, stirring occasionally, for 20 minutes or until sweet potatoes are soft.

Stir in the kale and continue to simmer until wilted. Remove the soup from the heat and stir in lime juice. Season with additional lime and salt as preferred.

Serve immediately and garnish with shaved parmesan cheese as desired.