Low Sugar Ginger Turmeric Bone Broth

Total time45 min

Prep time10 min

Cook time35 min

5.0

(28)

Warm, golden, and deeply aromatic, this simmered broth is the kind of thing that feels like it's doing something good for you from the very first sip. Fresh ginger and turmeric are the stars here, lending a gentle heat and earthy depth that builds beautifully as everything simmers together low and slow. Coconut aminos add a subtle savory note without any sweeteners sneaking in, which makes this a genuinely clean option for anyone keeping a close eye on what's in their cup. Store-bought broths and flavored drinks can be surprisingly loaded with hidden sugars and additives, but every ingredient in this recipe is straightforward and easy to verify. The apple cider vinegar brightens the whole thing, while Ceylon cinnamon rounds out the flavor with a soft warmth that makes it feel almost indulgent. Straining everything through a fine-mesh sieve leaves you with a silky, clear broth that looks as good as it tastes. A squeeze of lemon and a handful of fresh herbs at the end take it from nourishing to genuinely craveable.

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Ingredients

4 servings

4 cups bone broth (homemade or aip-compliant brand, no added pepper or additives)
1 cup water
2-inch piece fresh ginger, peeled and thinly sliced
1-inch piece fresh turmeric, peeled and thinly sliced (or 1 tsp ground turmeric)
4 cloves garlic, smashed
2 stalks celery, roughly chopped
1 medium carrot, roughly chopped
3 sprigs fresh thyme
2 sprigs fresh rosemary
1 tbsp apple cider vinegar
½ tsp sea salt, plus more to taste
1 tbsp coconut aminos
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
¼ tsp ground ceylon cinnamon

For serving

1–2 tbsp fresh cilantro or parsley leaves, for serving (optional)
4 thin slices fresh lemon, for serving (optional)

Instructions

1
Combine the bone broth, water, ginger, turmeric, garlic, celery, carrot, thyme, rosemary, apple cider vinegar, coconut aminos, and Ceylon cinnamon in a large saucepan.
2
Bring to a boil over medium-high heat, then reduce the heat to low and simmer, uncovered, for 30 minutes, until the broth is deeply golden and fragrant and the vegetables are fully softened.

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