In a large stockpot over medium heat, combine onions, olive oil, smoked paprika, chipotle, and 1/2 teaspoon salt. Stir to combine, and sauté uncovered over medium heat for 10 minutes, stirring occasionally, until onions are completely tender and beginning to turn golden. Add the minced garlic and stir to combine.
Add the vegetable broth, tomatoes, coriander, potatoes, and additional 3/4 teaspoon salt. Stir to combine, raise heat to medium-high, cover, and bring to a boil. Once it boils, reduce heat to low and continue to cook, covered, for 35-40 minutes, until potatoes are tender when pierced with a fork.
Transfer 4 cups of the soup mixture into a blender and blend until completely smooth. Return this blended mix back into the pot.
Add chickpeas, and cook another 10 minutes. Do a second round of soup blending—transfer another 4 cups of the soup mixture (try not to get too many chickpeas and potatoes this time; some are fine, but remember they're the bulk of your soup so you don't want to water it down). Blend until smooth, then return the mix to the pot. Stir and remove from heat. Keep covered.
In a small bowl, stir together the coconut cream, lime juice, and sea salt.
Serve soup topped with lime coconut cream, radish, avocado, and cilantro. Serve with lime wedges at the table!