Toss in the diced carrots, cubed potatoes, and sliced zucchini. Stir well to combine, allowing the vegetables to soak in the flavors from the aromatics. Cook for another 5 minutes, stirring occasionally.
Add the vegetable broth to the pot, bringing the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 20 minutes or until the vegetables are tender.
Take the soup off the heat and let it cool slightly before blending. For a smoother consistency, use an immersion blender or transfer to a regular blender and blend until desired texture is achieved.
Return the blended soup to the pot and stir in canned coconut milk, ground cumin, and paprika. Heat gently for another 5 minutes.
Season your soup with salt and black pepper to taste. Serve hot, garnished with fresh herbs.
