Mince the garlic, ginger, and turmeric in a food processor.
In a large saucepan over medium heat, combine the olive oil and the garlic-ginger-turmeric mixture, and sweat until soft, around 3 minutes. Add celery, onion, carrot, parsnip, jalapeño, cumin, and paprika. Sauté to blend flavors, around 5 minutes.
Add dried mushroom, coconut milk, lime juice, and vegetable stock. Bring soup to a simmer, add chicken, and braise on low heat for two hours.
Remove the dried mushrooms and jalapeño, season to taste with salt and pepper, and ladle into bowls, topping each serving with cilantro.
Recipe by Fit Bottomed Girls at https://fitbottomedgirls.com/2017/09/braised-chicken-vegetables-turmeric-broth/