1. Gather the ingredients and place them in a large stockpot over high heat until boiling occurs. Reduce the heat and allow the mixture to simmer for 2 hours. Add the turmeric and paprika then cool the stock.
2. Once cooled, place a fine mesh strainer over a large bowl or a second stockpot. Pour the stock through the strainer, then use the back of a wooden spoon to mash the vegetables to release as much liquid as possible. Discard the solids. Add salt to taste if making broth. Use the stock immediately or freeze in airtight plastic containers or freezer bags.