Sesame Free Turmeric-Ginger Vegetable Broth
This golden broth is the kind of thing that makes your whole kitchen smell incredible — warm, earthy, and deeply aromatic from the moment the spices hit the pan. Fresh turmeric root and ginger are the real stars here, layering in a brightness and gentle heat that you just can't get from a carton off the shelf. A touch of cinnamon and cumin round everything out, giving the finished liquid a complexity that feels almost medicinal in the best possible way. Store-bought broths can be a minefield of hidden additives and shared-facility warnings, so making your own from scratch puts you fully in control of every single ingredient. The apple cider vinegar is a quiet but clever addition — it helps draw out flavor from the vegetables and gives the broth a subtle lift that keeps it from tasting flat. Strain it into jars, and you've got a gorgeous base ready to go for soups, grains, or just sipping straight from a mug on a cold afternoon. It's the kind of foundational recipe that earns a permanent spot in your weekly 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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