Peel and dice the potatoes, chop the onions, mince the garlic, slice the carrots, and chop the red bell pepper.

Slice the smoked sausages into bite-sized pieces.

In a large pot, heat some oil over medium heat. Add the chopped onions and garlic, and sauté until translucent.

Add the sliced sausages and cook until browned.

Stir in the tomato paste, paprika powder, and caraway seeds, cooking for another minute.

Add the diced potatoes, sliced carrots, and chopped red bell pepper to the pot.

Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for about 30 minutes, or until the vegetables are tender.

Season with salt and black pepper to taste.

Ladle the goulash into bowls and garnish with fresh parsley before serving.