Seriously Good Vegetable Soup

4 tablespoons extra-virgin olive oil, divided

1 medium yellow or white onion, chopped

3 carrots, peeled and chopped

2 celery stalks, chopped

2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash

1 teaspoon fine sea salt, divided, to taste

6 cloves garlic, pressed or minced

½ teaspoon curry powder

½ teaspoon dried thyme

1 large can (28 ounces) diced tomatoes

4 cups (32 ounces) vegetable broth

2 cups water

2 bay leaves

½ teaspoon red pepper flakes, reduce or omit if sensitive to spice

Freshly ground black pepper, to taste

2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach

1 tablespoon lemon juice

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