Anti Inflammatory Turmeric-Ginger Vegetable Broth
This golden, deeply fragrant broth is the kind of thing that makes your whole kitchen smell like a hug — warm, earthy, and a little exotic all at once. Fresh turmeric root and ginger are the stars here, simmered low and slow alongside smashed garlic, cinnamon, cumin, and black peppercorns to build a broth that's genuinely complex and satisfying. A splash of apple cider vinegar added before the long simmer helps brighten everything and coax out the full depth of those spices. The vegetables — onion, carrots, and celery — soften completely over that hour of gentle cooking, giving the liquid a natural sweetness that balances the bold, warming spice notes. Store-bought broths rarely come close to this level of intentional, purposeful flavoring, and you know exactly what's in every cup. It makes six generous servings, so you'll have plenty to sip on its own, use as a base for soups and grains, or freeze in portions for whenever you need a nourishing boost. This is the kind of recipe worth keeping on rotation.
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Learn more →Ingredients
6 servings
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, roughly chopped
- 4 medium carrots, roughly chopped
- 4 stalks celery, roughly chopped
- 6 cloves garlic, smashed
- 1 (3-inch) piece fresh turmeric root, thinly sliced (or 2 tsp ground turmeric)
- 1 (3-inch) piece fresh ginger, thinly sliced
- 1 tsp black peppercorns
- 1 tsp ground cinnamon
- ½ tsp ground cumin
- 1 bunch fresh flat-leaf parsley (stems and leaves)
- 3 sprigs fresh thyme
- 2 bay leaves
- 10 cups cold water
- 1 tsp salt, plus more to taste
- 1 tbsp apple cider vinegar
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Heat the olive oil in a large stockpot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8–10 minutes.
- 2
Add the garlic, turmeric, ginger, black peppercorns, cinnamon, cumin, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1–2 minutes. Watch closely so the spices and garlic do not scorch.
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