Melt the butter in a large pot over medium heat. Add the onion, garlic, and bay leaves and cook for about 3 minutes until the onion is translucent.

Add the carrot, parsnip, potatoes, and dried tarragon. Cook over medium-high heat for 1-2 minutes, stirring often.

Stir in the paprika paste and ground paprika until the vegetables are evenly coated. Pour in the vegetable broth.

Bring to a boil, season with salt and pepper, then reduce heat to medium and simmer until the vegetables are tender, about 25 minutes.

Whisk the flour into the sour cream until smooth. Ladle in a spoonful of the hot soup liquid and stir to combine.

Slowly stir the tempered sour cream mixture into the soup. Simmer for 1-2 minutes until slightly thickened.

Stir in the tarragon vinegar, taste and adjust salt, and serve hot.