Heat olive oil in a large pot over medium heat.
Add onions and sauté for 5 minutes, until translucent.
Add garlic and ginger and cook for 2 more minutes.
Add paprika, coriander and chili flakes and sauté for another minute.
Add sweet potatoes and carrot and stir until the vegetables are well coated in the oil and spices.
Add tomatoes, water (or vegetable broth), coconut milk and sea salt. Bring to a boil and lower the heat. Simmer, for 15 – 20 minutes, until the vegetables are tender.
Transfer 2 - 3 cups of chunky soup to a high-speed blender and blend until smooth and creamy. Pour the creamy mixture back into the pot and stir.
Add white beans and cook for 3 more minutes.
Remove from the heat and add lemon juice. Stir to combine. Taste and adjust seasonings.
Serve with chopped parsley and a nice slice of crusty sourdough.
Enjoy this cozy soup!