In a high speed blender, blend together the vegetable stock, kale, corn, coconut milk and sugar.

Over medium high heat in a large soup pot, heat the Mazola corn oil until shimmering. Add the onion, red pepper, green onions and potatoes. Cook, stirring occasionally, for about 10 minutes.

Stir in the salt and smoked paprika.

Pour in the kale, corn, coconut milk and vegetable broth.

Bring the soup to a simmer. Cover and cook until potatoes are fork tender. At least 20 minutes.

Transfer the soup in batches to the high speed blender to blend until smooth. Alternately, use a stick blender and blend the soup until smooth right in the soup pot.

Add the lemon juice. Taste the soup and add more salt if needed. Allow to simmer a few more minutes before serving.

Serve the soup topped with bacon crumbles.