This is the kind of soup that makes you feel genuinely taken care of — deeply savory, warmly spiced, and loaded with tender root vegetables that practically melt into the rich bone broth base. Carrots, parsnips, and sweet potato bring natural sweetness and body, while fresh ginger, turmeric, and thyme layer in that slow-cooked complexity you'd expect from something that simmered all afternoon. The whole thing comes together in well under an hour, which is a win when you're already putting extra thought into what goes on your plate. One of the trickier parts of following a strict elimination protocol is finding comfort food that doesn't quietly sneak in grains, legumes, nightshades, or seed-based spices — and every single ingredient here clears that bar. A splash of apple cider vinegar stirred in at the end brightens the whole pot, and a handful of baby spinach or kale adds color and nutrients right before serving. It makes four generous bowls, so it's just as practical for a quiet weeknight as it is for batch cooking ahead. Ladle it out with a squeeze of lemon and a little extra parsley, and it genuinely doesn't feel like you're missing a thing.
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Melt 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, ginger, and turmeric and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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