Put the flour and salt in a bowl, give it a mix and add the water. Whisk until there are no clumps left. It should be a very thin crepe-like batter.
Spray a crepe pan or similar flat pan with oil and bring it to medium heat. Then put in a soup ladle full of the batter and tilt the pan until the batter has spread. It's just like making crepes. Flip once when the crepe is cooked through. The batter should be enough for 4-5 crepes. Then put the pancakes on a cutting board and let them cool off a bit.
Heat a teaspoon of oil in a medium-sized pot and add the sliced carrots. Let them roast for a minute or two and add the water and veggie bouillon powder. Let it simmer.
When the pancakes are cold enough to handle, roll them in and slice them.
Once the soup is hot, divide it into the bowls, add the pancake slices and chives shortly before serving because you don't want them to get too soggy. Enjoy!