In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add 1 large chopped onion and sauté for about 5 minutes until translucent.

Add 3 minced garlic cloves, cooking for an additional minute until fragrant.

Incorporate 4 chopped carrots and 2 diced potatoes, stirring well. Cook for approximately 3-4 minutes to start softening.

Sprinkle with 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 0.5 teaspoon smoked paprika, stirring to coat the vegetables.

Carefully pour in 4 cups of vegetable broth, scraping any bits from the bottom. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes until tender.

Blend the soup until smooth using an immersion blender.

Adjust seasoning with salt and pepper to taste, stirring to combine.

Ladle into bowls and garnish with fresh parsley if desired. Serve warm.