Cook the potatoes in salted water until tender. Heat oil in a frying pan and fry onion cubes and carrot slices, then roughly dice the bell bell pepper and add and briefly sauté. Add water, milk and clear soup and simmer for about 10 minutes. Season with curry, paprika, salt and a little pepper. If you want it even spicier, you can also use the Mexican salt with chili from Bad Reichenhaller.
If necessary, thicken with sauce thickener and bring to the table with chives on the boiled potatoes.
Our tip: Always use fresh chives if possible!