Artificial Flavors Free Ginger Turmeric Bone Broth

Total time45 min

Prep time10 min

Cook time35 min

5.0

(28)

Artificial Flavors Free Ginger Turmeric Bone Broth

Warm, golden, and deeply aromatic, this sipping broth is the kind of thing that makes you feel taken care of from the inside out. Fresh ginger and turmeric root simmer low and slow alongside garlic, celery, carrot, and fragrant herbs, building a broth that's complex and earthy without a single synthetic shortcut. Coconut aminos add a gentle savory depth, and a splash of apple cider vinegar helps coax every bit of goodness out of the bones before the whole pot gets strained into something silky and beautiful. For anyone navigating store-bought broths and seasoning packets loaded with "natural flavors" and mystery additives, this recipe is a breath of fresh air — every single ingredient is exactly what it says it is. Ceylon cinnamon adds a subtle warmth that rounds out the spice without overwhelming the ginger's brightness, and a squeeze of fresh lemon at the end lifts the whole cup. It's equally at home as a morning ritual, a light lunch, or a restorative evening wind-down.

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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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