In a large pot or dutch oven over medium-high heat, add cooking oil. Cook the onion, carrots, celery, and garlic for 7 minutes, until softened.
Add remaining ingredients (except coconut milk). Bring to a boil, then reduce the heat to a simmer. Cooked covered for 30 minutes.
Use an immersion blender or transfer the soup to a heat-proof blender, and blend until smooth. Add the pureed soup back to the pot. Stir in coconut milk.
Taste and season to adjust, adding more salt, pepper, or paprika as desired.
Ladle into bowls, drizzle with extra coconut cream (or dairy-free yogurt) and/or olive oil and finish with a sprinkle of chopped cashew and microgreens. Enjoy!