Coconut Free Turmeric-Ginger Vegetable Broth
This golden, aromatic broth is the kind of thing that makes your whole kitchen smell incredible — warm, earthy, and deeply comforting from the very first simmer. Fresh turmeric root and ginger are the stars here, lending a vibrant color and a gentle heat that feels nourishing rather than sharp. Layers of cinnamon, cumin, and black peppercorns round out the spice profile, while a splash of apple cider vinegar at the end brightens everything up beautifully. Store-bought broths can be a minefield of hidden additives and unexpected ingredients, but this one is built entirely from whole vegetables, fresh herbs, and pantry spices — nothing sneaky, nothing unnecessary. The technique is simple: sweat the vegetables, bloom the spices, then let everything simmer low and slow until the liquid turns a gorgeous deep gold. It works as a sipping broth on its own, a base for soups and grains, or anywhere you'd reach for a flavorful stock. Make a big batch, cool it down, and you'll be glad it's waiting in your fridge all week.
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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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