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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Combine the bone broth, water, ginger, turmeric, garlic, celery, carrot, thyme, rosemary, apple cider vinegar, coconut aminos, and Ceylon cinnamon in a large saucepan.
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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