Carrageenan Free Pomegranate-Mint Vegetable Broth
This broth is a genuinely beautiful thing ā deep ruby-colored, fragrant with fresh mint and warm spices, and layered with a brightness that plain vegetable broth simply cannot match. The pomegranate juice brings a subtle tartness and rich color, while ginger, turmeric, and a splash of apple cider vinegar add complexity that makes every sip feel intentional. Store-bought broths and cartons are notoriously tricky territory, since many commercial products sneak in additives and stabilizers that aren't always easy to spot on a label ā making a homemade pot like this one a genuinely smart move. Everything here is whole, recognizable, and straightforward: aromatics softened in olive oil, simmered low and slow until the liquid turns jewel-toned and deeply savory. The fresh mint steeped in at the end is a small step that makes a big difference, lifting the whole pot with a cool herbal note that balances the earthiness of the vegetables. Use it as a base for soups, grains, or sauces, or sip it warm from a mug on a cold afternoon ā it holds up beautifully either way.
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Learn more āIngredients
6 servings
- 1 tbsp extra virgin olive oil
- 2 medium carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 1 medium yellow onion, quartered
- 4 garlic cloves, smashed
- 1 tbsp fresh ginger, roughly sliced
- 1 tsp ground turmeric
- Ā½ tsp black pepper, freshly ground
- 1 cup 100% pomegranate juice
- 6 cups water
- Ā½ cup fresh mint leaves, loosely packed
- 1 tsp salt, or to taste
- 1 tbsp apple cider vinegar
- 1 tsp lemon zest (optional)
Instructions
- 1
Heat the olive oil in a large stockpot over medium heat until shimmering. Add the carrots, celery, and onion and cook, stirring occasionally, until the vegetables are softened and the onion edges are lightly golden, about 8ā10 minutes.
- 2
Add the garlic, ginger, turmeric, and black pepper and cook, stirring constantly, until fragrant, about 1 minute.
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