Anti Inflammatory Ginger Turmeric Bone Broth

Total time45 min

Prep time10 min

Cook time35 min

5.0

(28)

Anti Inflammatory Ginger Turmeric Bone Broth

Warm, golden, and deeply aromatic, this sipping broth is the kind of thing that makes you feel better just holding the mug. Fresh ginger and turmeric are the stars here — both well-regarded for their natural anti-inflammatory properties — and simmering them low and slow with garlic, celery, carrot, and fragrant herbs pulls every bit of goodness into the liquid. Ceylon cinnamon and coconut aminos add a subtle warmth and depth that makes this taste far more complex than the ingredient list might suggest. Apple cider vinegar helps draw minerals from the broth during the simmer, a small step that makes a real difference in the final flavor and nutrition. Everything gets strained out so what's left is a silky, clear broth you can sip straight from a mug or use as a nourishing base for soups and grains. A squeeze of lemon and a few fresh herb leaves at the end brighten the whole thing beautifully. It's one of those recipes that feels like self-care in the most delicious way possible.

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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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