Paprika soup

From The Vegetarian Cookbook

An excellent spicy soup.

• 2-4 tbsp oil
• 500g onions, finely sliced
• 1 carrot, diced
• 1 red pepper, diced
• 1 medium potato, diced
• 2-3 tbsp paprika (to taste)
• 1 litre of water
• splash of red wine (optional)
• 2 tbsp tomato puree
• 2 bay leaves
• 2 handfuls of dry pasta bows
• 1/4 tsp sugar
• pinch of salt
• 1 tsp caraway seeds
• 1 tbsp marjoram

Heat the oil in a saucepan, slowly soften the onion until it turns a light golden color (add the salt here if desired).

Add the carrot, pepper and potato, sprinkle caraway seeds. Cook for a couple of minutes, then add the paprika and stir. Add the wine, water, marjoram, bay leaves and tomoto puree. Bring to a boil, then simmer on low heat for 15-20 minutes. Add the pasta, boil, and simmer again for around 15 minutes to cook the pasta.

Serve while hot.