Candida Diet Friendly Ginger Turmeric Bone Broth
Warm, golden, and deeply aromatic, this sipping broth is the kind of thing that feels like genuine self-care in a mug. Fresh ginger and turmeric simmer low and slow alongside garlic, celery, carrot, and fragrant herbs, pulling every bit of flavor into a broth that's rich without being heavy. Ceylon cinnamon and coconut aminos add a subtle depth that makes this taste far more complex than the short ingredient list suggests. For anyone navigating a candida-conscious approach to eating, store-bought broths can be a minefield of hidden additives, sugars, and seasonings that quietly derail your efforts — this one keeps things clean and intentional from the first ingredient to the last. Apple cider vinegar brightens the whole pot and supports the gut-friendly profile that makes this broth such a smart staple. Straining everything through a fine-mesh sieve leaves you with a silky, clear liquid that's as beautiful as it is nourishing. A squeeze of lemon and a few fresh herb leaves at the end are optional, but they make the whole bowl feel like something you'd pay good money for at a wellness café.
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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
Ingredient noteCoconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 3/4 teaspoon per serving, which is likely fine.
- 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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