Peel the carrots and potato and give them a rough chop. In a large pot, add the olive oil and saute the onions and garlic for 2-3 minutes over medium heat, until soft. Then add the carrots and potatoes and cook for another minute. Season with a little salt and pepper.
Add the chives or green onions just before serving. Any soup you don’t consume the day you make this, just store in an airtight container and rewarm when you want to eat it. As the soup cools, it will thicken, but when you rewarm it it will thin back out. If it seems too thick upon rewarming it, you can thin it out some with vegetable stock, almond/cashew milk, or water.
You can swap out the russet potato for a sweet potato if you want a little more sweetness and even more vitamins/nutrients. Any non-dairy milk can work here. I’ve suggested almond or cashew but soy would also be good. I recently discovered Ripple milk and I think the original, unsweetened version is great in soups! If you are enjoying this as part of the Weekday Weekend challenge, be sure to find a brand of chipotle peppers in adobo sauce that doesn’t contain added sugars. If you’re unable to, you can swap that out for some cayenne or red pepper flakes. I’d start with 1/4 teaspoon stirred into the final soup and add more as you prefer.