Saute onion, garlic and carrots in oil until onions are translucent.
Add sweet potatoes, broth, turmeric, paprika and salt and pepper.
For Instant Pot
Secure lid, set to Manual for 20 minutes. Use the quick release function.
For Slow Cooker
Put lid on, cook on high for 5-6 hours or on low for 7-8 hours.
For all Cooking Methods
Once fully cooked and vegetables are tender, purée soup with an immersion blender or transfer in batches to a high speed blender.
To serve, garnish with crispy fried shallots or spiced pumpkin seeds. Freeze in airtight containers.If cooking in an Instant Pot, you may want to reduce the turmeric to 1 teaspoon. Instant Pots tend to intensify flavours, so 2 teaspoons may be too much.