Heat 1 tablespoon of oil in a large soup pot over medium heat. Add the onions, carrots and celery to the pot and let cook, stirring occasionally, until the veggies begin to soften. Add 1/2 tsp of sea salt and continue to cook, stirring occasionally until tender, about 5 minutes. Stir in the tomato paste, 2 tsp of smoked paprika and garlic and let cook for about a minute.

Add the peppers and another 1/2 tsp of salt and let cook, stirring occasionally, until peppers start to soften, about 5 minutes.

Add in the chicken stock, potatoes and fresh parsley and bring to a simmer. Cover and simmer over low heat for about 20 minutes.

Puree the soup until smooth using either an immersion blender, regular blender or food processor. If using a blender or food processor, you may need to work in batches. Be careful when blending hot liquids.

Heat through again and check seasonings prior to serving. Garnish with extra parsley.