Roughly chop the onion, potato, and carrot into large pieces. Sauté them with salt, pepper, and turmeric for 2–3 minutes.

Add the tomato paste and sauté for another minute.

Pour in the chicken stock and water.

Once the vegetables are fully cooked and tender, blend everything until completely smooth using a hand blender.

Add the parsley and vermicelli noodles.

Adjust the consistency of the soup to your preference by adding boiling water as needed. Cook for another 5 minutes, then turn off the heat.