Heat the olive oil in a soup pot (or high-sided pan) to medium and sauté the garlic and onion until the onion is soft and translucent (approximately 10 minutes).
Add the carrots, potatoes, and chipotle pepper. Continue to cook the mix, stirring often, for 5 minutes.
Add the chicken broth and adobo sauce. Bring the mix to a simmer, then slightly lower heat and cook the soup for 30 minutes, or until the carrots and potatoes are softened.
Using a hand blender, process the soup in the pot until it's smooth (or work in batches in a blender, pouring the blended soup into a soup pot once processed).
Increase the heat to medium again and bring the soup once more to a simmer. Add the heavy cream and chili powder - stir to combine. Add salt and pepper to taste, sprinkle with paprika for color, then serve.