Add olive oil to a large cooking pot.
Add carrots and let cook for 3 minutes, stirring continuously over medium heat.
Add paprika, cumin, chili powder and 4 cups of water.
Put a lid on the cooking pot and let cook for about 10 minutes over medium heat. Stir occasionally.
Take the stems off of your spinach or greens of choice.
After 10 minutes, add the rest of the ingredients and stir. Replace the lid on the cooking pot and bring it to a boil then reduce heat to medium-low and let simmer for 30-35 minutes.
Test soup and add pepper or salt if needed.
Serve with vegan sour cream or cheese.