Soy Free Ginger Turmeric Bone Broth

Total time45 min

Prep time10 min

Cook time35 min

5.0

(28)

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 do the heavy lifting here, simmering low and slow with garlic, celery, carrot, and fragrant herbs until the liquid turns a rich, jewel-toned gold. Coconut aminos step in to add that savory depth you'd normally get from soy sauce — no soy, no compromise, just clean umami flavor that rounds everything out beautifully. Apple cider vinegar brightens the whole pot, and a whisper of Ceylon cinnamon adds a subtle warmth that makes this broth taste almost impossibly complex for how simple it is to make. Store-bought broths and seasoning blends can be sneaky about hidden soy derivatives, so building this from scratch with whole ingredients gives you full control over what goes into your mug. Strained smooth and ladled hot, it's equally at home as a morning ritual, a light lunch, or a restorative end to a long day — especially lovely with a squeeze of lemon and a few fresh herb leaves floating on top.

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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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