Chop the onion and celery and saute in the olive oil for 4-5 minutes until translucent. Add in minced garlic and cook for another 2 minutes. Meanwhile, wash and cube potatoes. Chop carrots into thick pieces. When the onion and garlic is cooked, add in vegetable stock, potatoes, and carrots, paprika, bay leaves, red chili flakes, salt and pepper, and bring to a boil. Reduce to a simmer and cook for 30 minutes, or until vegetables are tender. Add in the wine and cook for another 5 minutes. Add in the roux or tomato paste to thicken, and serve.
To make the roux: melt butter in a small/medium saucepan. Once it's melted, slowly incorporate flour and cook until it is a light brown color and the consistency of a thick paste. Once added to the soup, it will thicken the broth.