Heat a dutch oven or a large pot over medium heat.
Add chopped bacon and cook until crispy, about 5 minutes.
Remove the bacon bits with a slotted spoon and set aside. Leave about 2 tbsp of bacon grease in the pot, and save the rest for cooking.
Turn the heat up to medium high and add onion, garlic, carrots, salt, and pepper.
Cook stirring for 5 minutes until fragrant and the onions are translucent.
Add the broth, close the lid, and bring to a boil.
Once boiling, reduce the heat to medium low and let it simmer for 10 minutes until the carrots are cooked through.
Pour everything into a blender and blend until smooth and creamy, working in batches if needed.
Return the soup back to the pot and stir in coconut milk.
Heat over medium low heat for 5 minutes until everything is heated through.
Divide the soup into bowls, then garnish with bacon, parsley, and smoked paprika, if using. Serve warm.