Turmeric Ginger Broth Recipe

Turmeric Ginger Broth

Serves 3-4

This is as easy and delicious as it is lovely! The color, the aroma, and the flavors are all equally enticing.


  • 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)


  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).


Amount Per Serving (based on 4 servings)
Calories: 40
Total Fat: 3.5 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 250 mg
Carbohydrates: 2 g
Fiber: 0 g
Total Sugar: 1 g
Added Sugars: 0 g
Protein: 0 g
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