Citric Acid Free Ginger Turmeric Bone Broth
Warm, golden, and deeply aromatic, this sipping broth is the kind of thing that feels like it's doing something good for you with every mug. Fresh ginger and turmeric are the stars here, lending earthy heat and a gorgeous amber color that develops as everything slowly simmers together. Coconut aminos add a gentle savory depth in place of soy sauce, and Ceylon cinnamon rounds out the flavor with a subtle warmth that makes the whole thing feel almost medicinal in the best possible way. For anyone navigating citric acid sensitivities, store-bought broths and seasoning blends can be a minefield of hidden additives — this recipe sidesteps all of that by building flavor from whole roots, fresh herbs, and a clean AIP-compliant base. Apple cider vinegar does the heavy lifting that citrus juice might otherwise handle, brightening the broth without introducing any problematic acids. After a gentle simmer and a pass through a fine-mesh strainer, what you're left with is a silky, clear broth that's as satisfying to sip straight from a mug as it is to use as a base for soups or grains. A few fresh herb leaves on top make it feel like something you'd order at a wellness café — except you made it yourself.
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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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