Chestnut Free Ginger Turmeric Bone Broth
Warming, golden, and deeply aromatic, this sipping broth is the kind of thing that feels like it's doing you good from the very first mug. Fresh ginger and turmeric simmer low and slow alongside garlic, celery, carrot, and fragrant herbs, building a broth that's rich with earthy, slightly spicy depth. A splash of apple cider vinegar and a touch of coconut aminos round out the flavor in a way that's quietly complex without being fussy. Because the ingredient list is built entirely around whole, unprocessed foods, there's no need to scrutinize labels for hidden tree nut derivatives or shared-facility warnings — everything here is straightforward and clean. The broth gets strained until silky smooth, so what ends up in your mug is pure, clear liquid gold. A squeeze of lemon and a few fresh herb leaves on top make it feel almost spa-like, though it's just as good plain and piping hot on a cold afternoon.
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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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