Set a large soup pot or Dutch oven on the stove over medium heat.

Add the olive oil to the pot and let it warm for about 30 seconds.

Put the chopped onion into the pot and cook for 3 minutes, stirring a few times, until it starts to soften.

Add the sliced red bell pepper to the pot and cook for 3 minutes, stirring often, until the pepper begins to relax and lose some of its raw crunch.

Add the sweet potato cubes to the pot and stir for 2 minutes so they are coated in the oil and start to warm through.

Add the sliced garlic and smoked paprika to the pot and stir for 30 seconds, just until the garlic smells fragrant.

Pour the fire-roasted diced tomatoes, with their juices, into the pot and stir well.

Pour the vegetable broth into the pot and add the kosher salt.

Turn the heat up to high and bring the soup to a boil.

Once the soup boils, lower the heat to maintain a steady simmer and cook for 8 to 10 minutes, until the sweet potato is almost tender when pierced with a fork.

Put the dried rice noodles into the simmering pot and press them down so they are mostly covered by the broth.

Cook the noodles for 3 to 4 minutes, stirring every minute so they do not clump, until they are soft but still hold their shape.