Heat oil in a large pot over medium high heat. Add the carrots, celery, onions, and garlic and sauté until onion starts to golden, approx. 10 minutes. Stir in the spices and 1 tsp of salt and cook for 1 minute longer. Add the tomatoes and cook until they begin to release their liquid and break apart, about 5 minutes. Add the squash, corn, zucchini, potatoes, water and coconut milk and simmer for 20 minutes. Add the kale, and continue to simmer for an additional 10 minutes. Season generously with salt and pepper. Serve with chopped fresh herbs.