Place the frozen peas in a bowl; Pour boiling water until covered. Cover with a lid. Set aside.
Heat olive oil in a soup pot
Add chopped onion and fry until softened
add garlic and fry for a few seconds
Add the bell pepper cubes and fry for a few more minutes until semi-softened.
Add seitan or salami and fry while stirring for another 3-4 minutes.
Add the mashed vegetables and tomato paste and mix well.
Add caraway seeds, salt, black pepper, thyme, paprika, chili powder, and sugar and mix well.
Add the vegetable stock and the diced carrots, stir and bring to a boil. Lower the heat, cover, and cook for half an hour. Stir occasionally.
Peel the potatoes, cut into cubes about 1 cm (0.5 inches) in size and add to the soup. Cook for about twenty minutes until the potatoes are soft.
Drain the green peas and set aside four tablespoons for serving; Add the rest of the peas to the pot; Cook for two to three minutes - no more. (To preserve the beautiful green color of the peas)