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Heat 2 tbsp coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
Add the minced garlic, sliced sage, grated ginger, turmeric, and Ceylon cinnamon. Cook, stirring constantly, until fragrant, about 1 minute, watching closely so the garlic does not brown.
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