Prep Time: 30 minutes or less | Cook Time: 30 minutes or less | Serves: 3
Lunch » Soup » American

 Ingredients:

6 small/medium sized Potatoes
5 small carrots (or fewer big ones)
2 Capsicums
1 Serrano chilli
chicken stock
pinch of paprika
salt and pepper to taste
oil
water

I didn't use - but would recommend - an onion and some Soy sauce as well.
If you are using onions chop them up with everything else and fry them a little before chucking the other veggies in the pot ? but not for too long because you don?t want burned onion.

And here's what the ingredients look like - I forgot to find the capsicum so it's not the picture. 
  
 
 Step 1:

Start by peeling the potatoes and carrots (you may not have to if they are clean and fresh and depending on what you like).

Then cut the Potatoes into cubes - the size doesn't matter as long as you are consistent. Usually chunky is good but smaller may be handy if dinner needs to be done more quickly.

Slice the carrot into fairly thick slices and dice up your capsicum. I cut my capsicum very finely because I don't like eating large chunks of it but capsicum lovers would probably prefer larger bits.

Finally cut the chilli very finely - you may want to consider wearing gloves to do this or otherwise your hands will be very spicy for quite a while afterwards which could becomes unpleasant if you get itchy eyes or something.

Having cut everything up it should look somewhat like this (note that there's capsicum in my photo this time).