Heat olive oil in a large pot over medium-high heat. Add onions, celery, green pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes. Add ginger root, cumin, curry powder, coriander and chili powder. Cook for 30 more seconds.
Add broth, sweet potatoes, tomatoes, chickpeas, lemon juice, salt and pepper. Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.
Stir in kale, coconut milk, raisins, and peanut butter. Mix well. Simmer for 5 more minutes. Serve hot. Garnish with cilantro.