If you like your soup really thick, transfer half into blender or food processor and blend until liquidised (or use an immersion blender). Stir into the rest of the soup.
Taste and adjust seasoning if needed. Sprinkle with the smoked paprika or red pepper flakes. Serve garnished with chopped parsley or chives.
Stovetop method
Heat the oil in a medium saucepan. Add the onion, carrots and celery and cook over medium high heat, stirring, for 4 minutes. Add the garlic and stir for another minute.
Add the potatoes, corn, salt and garlic powder and stir to combine. Pour in the vegetable stock and bring to a simmer. Cook for about 15 minutes or until the potatoes are fork tender.
Stir in the almond milk and arrowroot slurry. Bring to a simmer for 3 minutes or until heated through.
If you like your soup really thick, transfer half into a blender or food processor and blend until liquidised. You can also use an immersion blender. Stir into the rest of the soup.
Taste and adjust seasoning if needed. Sprinkle with the smoked paprika or red pepper flakes. Serve garnished with chopped parsley or chives.
Notes
You can replace the white potatoes (I used Maris Piper) with sweet potatoes if you prefer.