Paleo Turmeric-Ginger Vegetable Broth
This golden broth is the kind of thing that makes your whole kitchen smell incredible — warm, earthy, and just a little spicy from the ginger and cayenne. Fresh turmeric root gives it that deep, jewel-toned color and a subtle bitterness that balances beautifully against the sweetness of slow-cooked carrots and onion. A splash of apple cider vinegar at the start pulls out even more depth from the vegetables, and the cinnamon and cumin add a gentle, almost exotic warmth that makes this feel like so much more than a basic stock. Every single ingredient here is whole, unprocessed, and completely grain- and legume-free, so it fits naturally into a paleo kitchen without any substitutions or workarounds. Sip it straight from a mug on a cold afternoon, use it as the base for a hearty soup, or pour it over braised greens — it elevates everything it touches. Store-bought broths are often loaded with yeast extract, natural flavors, or additives that are hard to vet, so making your own means you know exactly what's in the pot.
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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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