Brazil Nut Free Ginger Turmeric Bone Broth
Warming, deeply golden, and fragrant with layers of ginger, turmeric, and garlic, this sipping broth is the kind of thing that feels like self-care in a mug. Fresh aromatics simmer low and slow alongside celery, carrot, thyme, and rosemary until the liquid turns rich and complex — then it's strained clean so every sip is silky smooth. A splash of apple cider vinegar and a touch of coconut aminos round out the depth without any soy or additives, and a whisper of Ceylon cinnamon gives it a subtle warmth that makes it genuinely hard to put down. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — every ingredient on the list is straightforward and easy to source without label anxiety. Garnish with a few fresh herbs and a thin lemon slice and it looks almost too pretty to drink. Make a big batch and keep it in the fridge for the week; it reheats beautifully and tastes even better the next day.
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Learn more →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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