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In a pot or skillet on medium heat, add the butter. Once melted, add the leeks and cook for 5 minutes or until they just begin to soften.
Add the carrots, garlic, smoked paprika, thyme, and oregano. Cook for another 2 minutes until carrots soften slightly.
Add the potatoes, cannellini beans, and vegan chicken broth. Bring the mixture to a boil. Reduce the heat and simmer for 10 minutes or until the potatoes are fork tender.
Turn the heat to low and ladle half of the soup into a blender (or use an immersion blender directly in the pot). Remove the cap from the blender top and slowly blend until smooth.
Pour the blended soup back into the pan. Add coconut milk and kale. Cover and simmer for 8-10 minutes or until the kale is tender but still bright in color.
Remove from heat and stir in lemon juice and parsley. Serve with freshly grated Parmesan, olive oil, and sourdough croutons.