Scrub the potatoes clean and poke them with a knife so that steam can escape while they are baking.
Place in the oven and bake at 400°F for 1 hour, or until you can easily pierce the potato with a fork.
Remove and let set so they can cool for handling.
While the potatoes are baking -
In a medium saucepan cover the carrots with water.
Bring to a boil and simmer over medium heat for 20 minutes.
Peel and cube the potatoes into large bite size chunks.
In a stock pot, melt the non dairy butter over medium heat.
Add the onion and saute for 10 minutes.
Stir in flour until well combined and cook for about 2 minutes. Watch closely.
Gradually stir in non-dairy milk and vegetable broth over high heat, and bring to a boil, stirring constantly. Turn down the heat to medium.
If you would like the soup a little thinner then you can add more vegetable broth, ¼ cup at a time.
Add the paprika, thyme, salt, and pepper. Stir in.
Gently stir in potatoes and carrots.
Heat through so that the vegetables get hot, about 10 minutes.
Sprinkle a little pepper on top, if you like.