In a large Dutch oven or stock pot, heat 1 tablespoon of oil. Sauté the carrot over medium-high heat until soft, 5 minutes. Add the kale and stir-fry until wilted, 3 minutes. Remove the veggies to a bowl and set aside.

Add the remaining oil to the pot. Sauté the onion until translucent, 5 minutes. Stir in the garlic, curry powder, and salt. Cook one minute more.

Stir in the green peas and cover with the water or stock. Bring to a boil, then reduce the heat and simmer until the peas are soft, about 30 to 45 minutes.

Puree the soup with an immersion or stand blender until semi-smooth. Add the lemon juice and taste for seasoning, adding more salt as necessary.

Ladle into bowls and top with the carrot-kale mixture. Drizzle with olive oil and serve immediately.