Preheat your oven to 375°F (190°C). Toss the kale pieces with coconut oil, sprinkle with salt, and spread evenly on a baking sheet. Bake for 15-20 minutes or until crisp and fragrant, then set aside.
While the kale bakes, place the diced carrots and parsnips on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss to coat evenly. Roast in the oven for about 20-25 minutes until lightly caramelized and tender.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, just starting to turn golden.
Add the roasted carrots and parsnips to the pot. Pour in the vegetable broth and stir in the smoked paprika. Bring the mixture to a gentle simmer, letting it cook for 10 minutes to develop flavors.
Use an immersion blender to carefully blend the soup directly in the pot until smooth and velvety, or transfer to a blender in batches. Once blended, adjust seasoning with salt and pepper if needed.
Scoop the hot soup into bowls and top generously with the crispy kale. Serve immediately for a warm, textured, and colorful dish.