Whole 30 Ginger Turmeric Bone Broth
There is something deeply comforting about wrapping your hands around a warm mug of golden broth, and this version delivers that feeling with serious depth of flavor. Fresh ginger and turmeric simmer low and slow alongside garlic, celery, carrot, and fragrant herbs, turning a simple pot of bone broth into something that tastes like it took all day. Coconut aminos add a subtle savory richness, while a splash of apple cider vinegar helps coax every bit of goodness out of the broth before it gets strained into a silky, deeply golden liquid. Navigating store-bought broth can be tricky since many brands sneak in additives, natural flavors, or other off-plan ingredients — starting with a compliant base here keeps everything clean from the first step. Ceylon cinnamon adds a gentle warmth that ties the whole thing together without tipping into sweetness, making this feel sophisticated rather than remedial. A squeeze of lemon and a handful of fresh herbs at the end brighten the whole cup and make it feel like a proper ritual rather than just a health habit. Sip it straight from a mug on a slow morning or serve it as a light starter — either way, it is the kind of recipe that earns a permanent spot in your rotation.
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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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