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Heat the coconut oil in a large (4–6 qt) pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
Add the carrots, parsnips, and sweet potato to the pot and stir to coat with the oil. Sprinkle in the turmeric and ground ginger and stir for 30 seconds, until the spices are evenly distributed and beginning to smell fragrant.
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