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Low residue diets limit fibrous roots and whole spices. Only about 3/4 teaspoon of finely grated fresh ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
Low residue diets limit raw and fibrous vegetables. The carrot here is cooked until tender, and the recipe uses only about 1/2 cup per serving, so it is likely Low Residue. If you prefer to always avoid carrot, please tap it and change its rating to Red.
Low residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 1 1/2 teaspoons per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
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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