Heat up the oil in a soup pot. When the oil is hot enough (don't let it burn), add the onions and saute them until they become translucent (4-5 minutes)
Add the minced garlic and ginger and cook for another 1-2 minutes until they're nice and tender
Add the carrot, sweet potato and bell pepper, paprika powder, curcuma powder and tomato paste. Mix them a bit so that the spices are evenly blend. If it feels like they're all burning add a bit of water to the mix. Put the lid on the pot and let the spices infuse for 1-2 minutes
Add the 3 cups of vegetable broth and let it simmer on medium heat for about 10-15 min until the carrots and the potatoes are tender. You can check that by using a fork. If you can easily cut a piece of potato or carrot with a fork, then they're ok.
Remove the soup from the stove and use the blender to blend all of it. If using an immersion blender, blend it in the pot (just have patience and blend all of it). If using a blender or a food processor wait for the soup to get a bit colder (so that you don't break the blender), place it in the blender/processor and then blend until smooth puree.