In a medium saucepan over medium heat, warm olive oil. Add onion, carrots and celery. Saute until golden, 5 to 7 minutes. Meanwhile, bring a large saucepan of water to a boil. Add kale and boil for 2 to 3 minutes, then drain. (This will make it more tender). Add drained kale, lentils, chickpeas and broth to the carrot mixture; bring to a boil. Cover, reduce heat to low and simmer 12 to 15 minutes or until lentils are tender.
Let soup cool before pureeing. Pour half of the lentil mixture into a blender and puree. Pour pureed lentil mixture into a bowl, and repeat process with the remaining soup. Once the soup is blended, return to the pan. Add coconut milk, spices, ginger and salt. Stir well. Cover and simmer for 10 minutes or until thoroughly heated through. Remove from heat, and season to taste with salt. Ladle soup into bowls and garnish with toasted coconut and peanuts.