Cut all the vegetables (with the exception of the bagged frozen corn). Feel free to use shortcuts such as vegetables pre-cut from your grocer's produce department. See note.
Line the bottom of a saute pan with about 1 cup of vegetable broth. Saute onions, celery, and carrots for about 5 minutes or until they have just begun to soften. Watch your pan carefully so that it doesn't burn. Add in more broth if necessary.
Add in the rest of the broth along with the potatoes and frozen corn. Cover and cook for about 30 minutes until all vegetables have softened.
Stir in the lite coconut milk, smoked paprika, salt, and pepper.
Either work in batches and blend a cup at a time in a blender just until it's barely blended (You'll want to leave it a little chunky) Or use an immersion blender.
Simmer for another 15 minutes uncovered.
Optional: For a cheesy flavor, stir in nutritional yeast while the soup is simmering.
