Carrageenan Free Ginger-Scallion Bone Broth Sippers
Warm, deeply savory, and alive with the brightness of fresh ginger and scallion, this sippable broth is the kind of thing you'll want to curl up with on a cold afternoon. Bone broth products at the store can be a minefield for anyone avoiding carrageenan, since it often sneaks in as a stabilizer or thickener ā making a homemade version like this one a genuinely smart move. Every ingredient here is clean and straightforward: coconut aminos add a gentle umami depth, turmeric brings its golden warmth, and a splash of apple cider vinegar rounds out the whole cup beautifully. The technique is simple but intentional ā garlic and ginger bloom in coconut oil first, which coaxes out their flavor before the broth ever hits the pan. After a slow 15-minute simmer, straining the aromatics leaves you with a silky, crystal-clear liquid that feels almost restorative. Garnished with a few fresh scallion greens and a thin sliver of ginger, it's as pretty as it is satisfying. Whether you're sipping it as a morning ritual or a between-meal pick-me-up, this one earns a permanent spot in your rotation.
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Learn more āIngredients
4 servings
- 4 cups bone broth
- 1 tbsp fresh ginger, peeled and thinly sliced
- 4 scallions, cut into 2-inch pieces
- 2 cloves garlic, smashed
- Ā½ tsp ground turmeric
- 1 tbsp coconut aminos
- 1 tsp apple cider vinegar
- Ā½ tsp sea salt, or to taste
- 1 tsp coconut oil
For serving
- 2 tbsp fresh scallion greens, thinly sliced (optional)
- 4 thin slices fresh ginger (optional)
Instructions
- 1
Heat the coconut oil in a medium saucepan over medium heat until shimmering. Add the smashed garlic and sliced ginger and cook, stirring, until fragrant and just beginning to turn golden at the edges, about 2 minutes.
- 2
Add the scallion pieces and cook, stirring, until softened and bright green, about 1 minute.
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