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Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
Add the diced carrots and celery to the pot and cook for another 5 minutes, stirring occasionally, until they start to soften.
Sprinkle the ground turmeric and paprika over the vegetables and stir well to coat them evenly. Allow the spices to cook for about 1 minute to release their flavors.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes until the vegetables are tender.
Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, work in batches and be cautious of the hot liquid.
Return the blended soup to the pot and stir in the coconut milk. Add the cooked chickpeas and chopped kale or spinach, then season with salt and pepper to taste.
Simmer the soup for an additional 5-10 minutes, allowing the flavors to meld together and the kale/spinach to wilt.
Ladle the soup into bowls and garnish with fresh cilantro or parsley.
Serve the Turmeric and Paprika Soup hot and enjoy!