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Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the garlic, carrots, celery, ginger, and turmeric. Cook, stirring frequently, until the garlic is fragrant and the vegetables begin to soften, about 2 minutes. Watch the garlic closely so it does not brown.
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