Peel carrots. Dice about 50 g very finely and put aside. Cut remaining carrots into pieces. Halve, clean and wash the peppers. Dice half a pod very finely and put aside. Cut the remaining bell peppers into pieces.
Onions peel and in cubes cut.
Heat 2 tablespoons of oil in a wide saucepan. Fry the onions over a low heat for about 5 minutes while turning them over until soft. Add carrot and paprika pieces and steam briefly. Deglaze with wine, bring to the boil and let the liquid boil down.
Add the stock, season with salt and paprika. Simmer at low heat for about 20 minutes.
Meanwhile peel and finely chop the garlic. Wash the thyme, shake dry and remove the leaves. Heat 1 tablespoon of oil in a large coated pan. Fry the minced meat for about 8 minutes, turning it over.
Add garlic, diced peppers and carrots and fry for another 2-3 minutes. Season to taste with salt and pepper. Add thyme with fried onions and stir in. Pour mixture into a bowl.
Pour cream into the soup, bring to the boil and puree finely. Season to taste with salt, pepper and paprika. Add the minced vegetable mixture to the soup and serve.