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Heat a large pot over medium heat and add the olive oil. Once the oil shimmers, add the sliced garlic and fry until golden brown, about 2 minutes. Remove garlic immediately and set aside on a paper towel-lined plate.
With the heat still on medium, add your carrots, celery, and onion with three big pinches of salt. Saute for a few minutes until the onion becomes slightly translucent.
Add your curry powder to the pot and bloom for 30 seconds, stirring non-stop. After 30 seconds, add your lemongrass, coconut milk, tomatoes, and broth. Stir, and add the diced sweet potatoes. Bring to a boil and reduce to a simmer for 20 minutes, stirring once in a while.
After 20 minutes taste a sweet potato, it should have some bite (not mushy). Fish out the lemongrass and discard. Turn off the heat and add your beans and kale. Stir to wilt the kale and squeeze a full lime into the soup. Taste and adjust for more salt, or more lime juice.
To serve. Ladle the soup into bowls and top with fresh chopped herbs, fried garlic, and chili crisp!