Yeast Free Ginger Turmeric Bone Broth

Total time45 min

Prep time10 min

Cook time35 min

5.0

(28)

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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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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