In a medium size Dutch oven or pot, over medium heat, add the avocado oil. Once hot, add the onion and sauté until softened, about 2 to 3 minutes.
Add the potatoes, carrots, garlic, smoked paprika, salt and pepper and stir to combine and cook for 1 to 2 minutes.
Add the broccoli and broth and bring to a boil, lower the heat and simmer for 10 to 15 minutes, until the potatoes are cooked through. Remove half of the broccoli and set aside in a bowl. Add the Mother Raw Vegan Queso.
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Add the broccoli back to the pot and add the nutritional yeast, stir to combine.
Divide into bowls and top with optional chopped parsley and season with salt and pepper.