Shellfish Free Ginger Turmeric Bone Broth
Warming, 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 simmer low and slow alongside garlic, celery, carrot, and fragrant herbs, building layers of flavor that no store-bought carton can replicate. A splash of apple cider vinegar and a touch of coconut aminos round out the depth, while a whisper of Ceylon cinnamon adds just enough warmth to make every sip feel intentional. The whole pot gets strained until silky smooth, so what ends up in your mug is pure, clean, and beautifully clear. For anyone navigating shellfish concerns, this recipe is naturally worry-free — every ingredient is straightforward and easy to verify, with no hidden seafood-derived additives lurking in the mix. Finish it with a squeeze of lemon and a few fresh herb leaves, and you have something that feels genuinely restorative. It's the kind of recipe you'll come back to on cold mornings, slow Sundays, or any time you need something that tastes like it's actually good for you.
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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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