For the soup, melt the coconut oil in a large pot over medium heat. Add the onion, and season with salt and pepper. Cook, stirring often, until softened but not browned, about 3-5 minutes.
Add the garlic, ginger, curry powder and cinnamon. Cook until fragrant, about 1 minute. Add the sweet potatoes and apple, and stir to coat. Pour in the broth and water. Bring to a boil, then reduce to a simmer. Cook until the potatoes are nice and soft, about 10 minutes.
Puree the soup in a blender (or you can use a hand blender), adding more water if needed to thin. Taste and season with salt and pepper as needed.
For the frizzled kale, heat the oil in a large skillet until shimmering. Add the garlic and cook 10 seconds. Drop in the kale (stand back, it might sputter!), and season with salt and pepper. Cook, stirring every now and again, until the kale is browned and crisp in spots, about 3-4 minutes. Transfer to a plate or bowl.
To serve, ladle the soup into wide, shallow bowls. Top with a mound of rice or quinoa (I use an ice cream scoop). Pile the frizzled kale on top, and sprinkle with the finely chopped apples and nuts.