Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add chopped carrots, celery, and bell peppers. Cook for about 5-7 minutes, stirring occasionally, until the vegetables soften.

Stir in 2 minced garlic cloves and a tablespoon of freshly grated ginger into the pot. Cook for an additional 2 minutes, allowing the garlic and ginger to become fragrant.

Sprinkle in 1 teaspoon of cumin, 1 teaspoon of turmeric, and 1/2 teaspoon of paprika, stirring well to coat the sautéed vegetables. Let the spices toast for about 1 minute.

Add 4 cups of broth to the pot, stirring to combine. Increase the heat to a gentle boil. Once bubbling, reduce heat and simmer for about 10 minutes.

Continue cooking for another 10-15 minutes, uncovered. Stir occasionally until the vegetables are tender but not mushy.

If desired, allow the soup to cool slightly before blending until reaching your desired consistency. Return the mixture to the pot over low heat to warm through.

Taste the soup and adjust seasoning with salt and pepper. Ladle into bowls, garnishing with fresh herbs. Serve hot with whole-grain crackers or a salad.