Heat a soup pot to medium heat with a drizzle of olive oil. Add the carrots and celery. Stir, and cook for 3 minutes to soften slightly. Add the onion, and cook for 2 minutes more. When the veggies are soft, add the garlic and a sprinkle of salt. Stir, and cook for two more minutes, then add the paprika and as much crushed red pepper if you'd like. Sprinkle the flour over the veggies, and stir together with the seasonings. Add the beer and increase the heat to medium-high. Stir the beer into the veggies and allow to reduce by half, then add the tomatoes and a bit of stock. Cover the soup, reduce the heat to medium, let simmer for 10 - 20 minutes until the veggies are soften.

Before serving, blend the soup until nearly pureed with a blender or food processor. Taste, and add more salt or crushed red pepper to your taste. If the soup is thick, add more stock a splash at a time to achieve the desired consistency.

Serve with bread and green onions, or any other way you like. Enjoy!