Bring a large pot to medium-high heat. Add your onions and a splash of water to prevent sticking. Saute until they start to become translucent, adding more water to prevent sticking as needed (takes about 3-5 minutes for me).

Add garlic, paprika, and coriander to the pot. Stir so that the onions are evenly coated and allow to cook for 1-2 more minutes. (Continue to add tiny amounts of water as needed to prevent sticking)

Add veggie broth, carrots, sweet potato, and thyme sprigs (throw in the full sprigs - the tough stem will be removed later). Give everything a stir and bring to a boil.

Once boiling, bring down to a simmer on medium-low heat and cover. Let simmer, covered, for 5 minutes. By this point you should be able to somewhat easily pierce the sweet potatoes and carrots with a fork.

Uncover and add your great northern beans and the water. Allow to cook on medium heat, uncovered, for another 10 minutes.

Carefully remove the thyme sprigs. By now most of the tiny leaves should have fallen off into your soup and you should just be picking out the leftover thick stems.

Add kale and allow to cook 2-3 minutes, just so that the kale starts to become a brighter green and starts to soften.

Add nutritional yeast, lemon juice, and salt and pepper. Taste and adjust seasonings as needed.

Serve up and enjoy!