Chestnut Free Turmeric-Ginger Vegetable Broth
This golden, aromatic broth is the kind of thing that makes your whole kitchen smell incredible — warm, earthy, and just a little bit spicy. Fresh turmeric root and ginger are simmered low and slow with carrots, celery, onion, and a fragrant blend of cinnamon, cumin, and black pepper, creating a deeply flavorful base that's anything but ordinary. A splash of apple cider vinegar at the end brightens everything up and helps coax every last bit of goodness out of the vegetables. Store-bought broths can be a minefield when you're navigating tree nut concerns, since shared facilities and vague labeling make it hard to know what's really inside the carton — making a homemade batch like this one a genuinely smart move. Every single ingredient here is straightforward and easy to verify, so you can cook with total confidence. Sip it straight from a mug when you need something soothing, use it as a base for soups and grains, or freeze it in portions to have on hand whenever you need a reliable, flavorful foundation.
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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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