Capsaicin 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 do the heavy lifting here, layering in earthy, slightly spicy warmth without a single chile or pepper in sight — which is exactly what makes it work for anyone avoiding capsaicin. Garlic, celery, carrot, thyme, and rosemary all simmer together low and slow, building a broth that tastes far more complex than the ingredient list suggests. A splash of apple cider vinegar and coconut aminos add subtle depth and a gentle savory note that rounds everything out beautifully. After 30 minutes on the stove, you strain it all into a silky, jewel-toned liquid that's ready to sip straight from a mug. A squeeze of lemon and a few fresh herb leaves on top make it feel almost spa-like. It's the kind of recipe that proves you don't need heat to make something feel bold and satisfying.
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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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