Warm the coconut oil in a large saucepan over medium heat.

Add the chopped onion and sauté for approximately 6 minutes until soft and translucent.

Incorporate the minced garlic and grated turmeric, cooking for another minute.

Toss in the diced zucchini and sweet potatoes, stirring for about 5 minutes until they start to soften.

Pour in the corn kernels, vegetable stock, coconut cream, curry powder, smoked paprika, and chili flakes. Mix thoroughly and bring to a gentle boil.

Lower the heat and let it simmer for 25-30 minutes, or until the sweet potatoes are fork-tender.

Use an immersion blender to puree the soup directly in the pot, or transfer in batches to a blender for a creamy texture.

Adjust seasoning with salt and pepper to taste. Add more vegetable stock if the soup is too thick.

Ladle the soup into bowls and garnish with freshly chopped parsley.

Serve with lime wedges on the side for an extra zesty kick.