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Heat oil in a large pot over medium heat. Add onion and carrots and cook, stirring, until starting to soften, about 3 minutes.
Add garlic, ginger, turmeric and crushed red pepper. Cook, stirring, until fragrant, about 1 minute.
Add broth, tomatoes and their juices, salt and pepper; bring to a boil.
Stir in cabbage and zucchini; return to a boil, then reduce heat to maintain a simmer.
Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
Serve sprinkled with parsley, if desired.