Add the garlic oil to a large stock pot and add in the carrots and green onion. Cook over medium heat for 5 minutes, stirring regularly.
Add in the water, thyme, and potaotes and bring soup to a boil. Reduce heat to medium/low and simmer for 15 minutes, until potaotes are tender.
Turn the heat off and add in the almond milk. Use an immersion blender to blend the soup a little, still leaving chunks, but blending enough to add creaminess.
Add in the ham and kale and cook 5 minutes, until kale is wilted.
Store in the fridge up to 7 days.