In medium stock pot, heat the pan on medium heat, then add olive oil. Add onion and cook till translucent.
Add chicken and cook for about 3 minutes or until brown on the outside. Add carrots, knob of ginger, ground cumin, chili powder and soy sauce. Stir and cook for about 2 more minutes.
Add chicken stock and knob of ginger. Turn heat to high and bring soup to a boil. Once it begins to boil, reduce heat to low.
Simmer soup on low for about 15 minutes.
Add chopped kale and cook for 2-3 minutes or until kale becomes tender.