1. Rinse the quinoa thoroughly under cold water and set aside to remove its bitter coating.

2. Chop the onion into 1/2-inch pieces, mince 5 garlic cloves, dice the carrot into 1/4-inch pieces, finely chop the mushroom caps, shred the kale, mince the remaining 3 garlic cloves, and chop the coriander.

3. Heat the olive oil in a large pot over medium heat. Add the chopped onion, 5 minced garlic cloves, ground turmeric, a pinch of red pepper flakes, and a small pinch of salt.

4. Cook for 3-5 minutes, stirring occasionally, until the onion becomes translucent and fragrant.

5. Add the diced carrot, chopped mushrooms, and fresh coriander to the pot and cook for 3-4 minutes, stirring occasionally.

6. Pour in the vegetable broth and add the rinsed quinoa. Stir well to combine.

7. Bring the soup to a boil over medium-high heat, then reduce to medium-low, cover, and simmer for 15-20 minutes, until the quinoa is tender.

8. Season with salt and freshly ground black pepper to taste.

9. Remove the pot from heat and stir in the shredded kale and the 3 freshly minced garlic cloves.

10. Let the soup sit uncovered for 1-2 minutes to gently soften the kale and allow the raw garlic to infuse its flavor.

11. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as needed. Serve warm.