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Heat the coconut oil in a large (4–6 qt) pot over medium heat until shimmering. Add the grated ginger and ground turmeric and cook, stirring constantly, until fragrant, about 1 minute — watch closely, as the ginger can stick and brown quickly.
Add the sliced carrots and stir to coat them in the spiced oil. Cook for 2 minutes, until the carrots begin to soften at the edges.
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