Heat the oil in a large pot over medium heat. Peel and thinly slice the shallots and add them to the pot. Cook for 5 minutes, stirring frequently, until softened.

Chop the potatoes and parsnips into large cubes. Add the potatoes, parsnips, and stock to the pot. Increase the heat to medium high to bring to a strong simmer, and then reduce to medium low and let cook for 20-25 minutes, until the potatoes and parsnips can be easily pierced with a fork.

Use an immersion blender to puree the vegetables and broth in the pot, or carefully transfer to a blender or food processor and puree and then return to the pot. Stir in the coconut milk, salt, pepper, and paprika.

Serve immediately or keep in the fridge for up to four days.