Heat a soup pot over medium-high heat. Add onions and sauté until they are translucent. Deglaze the pot with a little splash of broth or water if any of the onions begin to stick.
Reduce heat to medium and add the garlic. Sauté for about a minute, stirring to prevent garlic from browning.
Add tomatoes. Stir briefly.
Add paprika and stir well.
Add 1 cup of the broth.
Add soy sauce (or tamari), miso and bouillon (if using). Simmer for 5-10 minutes.
Add the remaining broth.
Season with salt, pepper, bay leaf, and caraway seeds (if using).
Add remaining broth and all the veggies except the potatoes. Bring to a boil. Reduce heat to a strong simmer. Cook for about 10 minutes.
Add the potatoes, bring it back to a boil and then reduce to a simmer.
Cook for about 30 minutes or until the potatoes are fork tender.
Remove the bay leaf. Serve over noodles or rice. Sprinkle with chopped parsley and a dollop of vegan sour cream. (I'll put a simple recipe in the notes).
Here is a simple recipe for a vegan sour cream.
1 cup raw cashews (soaked and drained if you don't have a VitaMix or other high-speed blender). ***Tofu can replace the cashews if you are avoiding nuts, but use less water***
1 cup water
1/2-1 tsp red wine vinegar or lactic acid powder
Add all ingredients to the blender. Start blending on low and gradually increase to high. Blend until smooth and creamy.
You will need a high-speed blender like a VitaMix if you want it to be super smooth.