Dice one large carrot, finely mince one medium-sized onion, mince two cloves of garlic, peel and dice two medium-sized potatoes, drain and rinse one can of kidney beans, and dice two medium-sized dill pickles. Heat one tablespoon of olive oil in a large pot over medium heat. Add the onion, carrot, a half teaspoon of salt, a quarter teaspoon of black pepper, and saute until onions are translucent. Add the garlic and stir until fragrant. Stir in one tablespoon of tomato paste, five cups of vegetable broth, and the potatoes. Bring the pot to a boil, reduce to a simmer and cook for ten minutes. Add the kidney beans and dill pickles and simmer for an additional five minutes. Add three tablespoons of capers, one third of a cup of olives, two tablespoons of dill pickle juice, and one tablespoon of lemon juice. Cook for one more minute, season with salt and pepper to taste, and serve.