Red Meat Allergy Friendly Ginger Turmeric Bone Broth
This warming, golden broth is the kind of thing that feels like a hug in a mug — deeply savory, fragrant with fresh ginger and turmeric, and layered with the subtle sweetness of carrot and celery. For anyone navigating a red meat allergy, finding a rich, satisfying broth that doesn't rely on beef bones or beef-based stock can be genuinely tricky, especially with store-bought options that rarely disclose their exact sourcing. Starting with a homemade or clearly labeled AIP-compliant bone broth keeps things safe and transparent from the very first ingredient. Coconut aminos add a gentle umami depth without any hidden animal proteins, while Ceylon cinnamon and apple cider vinegar round out the flavor in a way that feels almost medicinal in the best possible sense. After a slow 30-minute simmer, everything gets strained into a silky, jewel-toned liquid that's clean and bright — nothing murky or muddy about it. A squeeze of lemon and a handful of fresh herbs at the end lift the whole thing and make it feel a little special, whether you're sipping it from a mug on a cold afternoon or using it as a base for soups and sauces.
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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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