Cook the bacon in a stock pot over medium heat until crispy, then remove it from the pan, leaving the bacon fat behind.
Add the onion and cook until translucent, about 3 minutes.
Add the ground beef and cook, stirring, until browned, about 3 minutes.
Add the garlic and cook, stirring, another 2-3 minutes.
Add the broth and celeriac and bring to a boil. Reduce the heat to a simmer and cook, uncovered, 20 minutes or until the celeriac is tender.
Add the kale and coconut milk and cook until the kale wilts. Serve topped with crumbled bacon.