Warm, golden, and deeply aromatic, this sipping broth is the kind of thing that feels restorative from the very first mug. Fresh ginger and turmeric give it a gentle heat and earthy brightness, while garlic, celery, carrot, and a bundle of thyme and rosemary build a savory backbone that tastes like it simmered all day. A splash of apple cider vinegar and coconut aminos round out the flavor without introducing anything fermented or yeast-derived — which is exactly the kind of careful ingredient work that makes this recipe such a reliable choice. Many store-bought broths and seasoning blends sneak in yeast extract or additives that can derail an otherwise clean recipe, so starting with an AIP-compliant broth and whole, fresh aromatics keeps everything on track. The broth gets strained until silky smooth, then ladled into mugs with a squeeze of lemon and a scatter of fresh herbs if you like. It's nourishing enough to stand alone as a light meal and simple enough to become a regular part of your weekly routine.
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Combine the bone broth, water, ginger, turmeric, garlic, celery, carrot, thyme, rosemary, apple cider vinegar, coconut aminos, and Ceylon cinnamon in a large saucepan.
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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