Turmeric Ginger Broth Recipe

Ingredients:

• 1 Tbsp neutral-tasting vegetable oil or coconut oil
• 1/2 onion, chopped
• 1 clove garlic, smashed
• 1 inch fresh ginger root, peeled, sliced and smashed
• 1 tsp ground turmeric or 1 Tbsp peeled, grated fresh turmeric
• 1 bay leaf, (optional)
• 1/4 tsp coarsely ground black pepper
• 1/2 tsp kosher salt
• 6 cups water
• 1 lime, quarted (optional)

Directions:

1. Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring often, until soft and golden. Stir in garlic and ginger. Cook for a few seconds, until fragrant. Stir in turmeric, bay leaf, pepper, salt and water. Bring to a low simmer and cook for 30 minutes.
2. Pour broth through a fine-meshed strainer. Serve warm, adding more salt, to taste, and a squeeze of fresh lime, if you like.
3. Cook’s Tip:
4. Make it a meal: Add 1 small diced, Yukon gold potato to strained broth, simmer, partially covered, for 10 min or until the potato is tender. Finish with cooked lentils and a handful or spinach or arugula. For a rich finish, swirl in a spoonful of coconut cream (skimmed from the top of a can of coconut milk).