AIP Friendly Ginger Turmeric Bone Broth

Total time45 min

Prep time10 min

Cook time35 min

5.0

(28)

This deeply golden broth is the kind of thing you want simmering on the stove when your body needs a reset — warming, fragrant, and genuinely restorative. Fresh ginger and turmeric do the heavy lifting here, layering in earthy, slightly spicy depth alongside smashed garlic, carrot, celery, and a pair of woody herbs. A splash of apple cider vinegar and coconut aminos round out the flavor in a way that feels rich and savory without relying on anything off-limits. One of the trickier parts of following the Autoimmune Protocol is finding store-bought broths and condiments that don't sneak in nightshades, additives, or pepper — this recipe sidesteps all of that by calling for an AIP-compliant bone broth and keeping every ingredient clean and intentional. After a 30-minute simmer, the whole pot gets strained into a silky, deeply colored liquid that you can sip straight from a mug or use as a base for soups and stews. A squeeze of lemon and a few fresh herb leaves at the end brighten everything up beautifully. It makes four servings, so you can keep some in the fridge and reach for it whenever you need something nourishing and fast.

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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
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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