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Heat a large pot over medium high heat and add the ghee. Once melted add the onion and cook, stirring occasionally, until soften. About 5 minutes.
Add the garlic, ginger, curry, cayenne and a fat pinch of salt. Cook for one minute longer.
Add the sweet potato and toss to coat in the spice mixture.
Add the water and whole milk and bring to a simmer.
Once simmering add the honey and peas. Season the mixture with more salt and a few grinds of black pepper.
Simmer until the sweet potatoes are tender, about 10 minutes.
Use an immersion blender (or transfer half the mixture to a stand blender) and puree half of the soup.
Add the kale to the pot and give everything a good stir. Keep at a low simmer until the kale has wilted and become tender, about 5 minutes longer.
If the soup seems too thick, add a little more water, broth or milk to thin as desired.
Taste for seasonings and adjust as needed (I added more cayenne, salt and pepper).
Serve with a squeeze of fresh lemon juice and enjoy.