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Gather the ingredients.
In a large soup or stock pot, saute the minced carrot, celery, and onion in the vegan margarine or oil until very soft, about 8 to 10 minutes.
Next, add the vegetable broth to the pot and stir to combine well.
Add the chopped fresh parsley, cloves, bay leaves, and the roasted and peeled chestnuts. Bring the mixture a boil, then reduce the heat to medium low and allow to simmer, covered, for about 30 minutes.
Remove from heat and take out the bay leaves.
Puree the soup in a blender or process until desired consistency is reached (completely puree it smooth or leave a few chunks—up to you!).
Return the chestnut soup to the pot. Over medium low heat, stir in the soy milk and allow to cook until heated through again.
Season generously with salt and pepper before serving.
Serve and enjoy!