Ginger Turmeric Anti-Inflammatory Broth with Lemon

Name: Ginger Turmeric Anti-Inflammatory Broth with Lemon
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 10 cups Water; 3 oz Fresh ginger, peeled and sliced; 2 oz Fresh turmeric root, peeled and sliced (or 1 tsp ground turmeric); 4 cloves Garlic, smashed; 1 piece Yellow onion, quartered; 2 pieces Carrots, roughly chopped; 1 tbsp Olive oil; 1 tbsp Apple cider vinegar; 2 tbsp Fresh lemon juice; 1 tsp Black pepper, freshly cracked; 1 1/2 tsp Sea salt; 2 pieces Bay leaves; 1/2 cup Fresh parsley, chopped; 1 tsp Honey or maple syrup (optional)

Lalita Suksawat

Published: April 5, 2026

Categories: Lunches, Vegetables, Vegan, Fruits, Gluten-Free

Tags: healthy, gluten-free, vegan, Anti-Inflammatory, Broth, Immunity

Healing Broth

Soothing ginger-turmeric broth to calm inflammation and boost immunity.

Prep Time:10 minCook Time:40 minTotal Time:50 minServings:4Difficulty:Easy

This ginger-turmeric broth is one of my favorite simple rituals when I want to feel soothed and reset. Bright fresh ginger and turmeric give the broth a warming, spicy lift while a splash of lemon and a pinch of black pepper help unlock the anti-inflammatory benefits—it's both comforting and purposeful.

It’s easy to make a big pot to sip over a few days or use as a base for soups and grains. The flavor is clean and adaptable: add more garlic or herbs for depth, or finish with a drizzle of olive oil and a touch of honey if you like a rounder mouthfeel.

Nutrition (per serving)

Calories:50 kcal

Protein:1 g

Carbs:6 g

Fat:1 g

Directions

1

Heat the olive oil in a large pot over medium heat. Add the sliced ginger, turmeric, smashed garlic, and chopped carrots. Sauté for 3–4 minutes until fragrant, stirring occasionally.
2

Add the quartered onion and cook for another 2 minutes to soften and release sweetness.
3

Pour in the water, apple cider vinegar, bay leaves, black pepper, and salt. Bring the mixture to a gentle boil over high heat.
4

Once boiling, reduce the heat to low and simmer, uncovered, for 30 minutes to allow the roots and vegetables to infuse the liquid.
5

After simmering, remove the pot from the heat and let it sit for 5–10 minutes to settle.
6

Strain the broth through a fine-mesh sieve into a large bowl or another pot, pressing on the solids to extract as much liquid as possible. Discard or save the solids for compost.
7

Stir in the fresh lemon juice and the optional honey or maple syrup to balance the brightness. Taste and adjust salt or lemon as needed.
8

Ladle the broth into bowls, garnish with chopped parsley and an extra crack of black pepper. Serve warm as a soothing drink or use as a base for soups, grains, or stews.
9

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze in portions for up to 3 months.

Ingredients

Water:10 cups
Fresh ginger, peeled and sliced:3 oz
Fresh turmeric root, peeled and sliced (or 1 tsp ground turmeric):2 oz
Garlic, smashed:4 cloves
Yellow onion, quartered:1 piece
Carrots, roughly chopped:2 pieces
Olive oil:1 tbsp
Apple cider vinegar:1 tbsp
Fresh lemon juice:2 tbsp
Black pepper, freshly cracked:1 tsp
Sea salt:1 1/2 tsp
Bay leaves:2 pieces
Fresh parsley, chopped:1/2 cup
Honey or maple syrup (optional):1 tsp

Tips & Notes

To boost absorption of turmeric’s curcumin, always include a little black pepper and a small amount of healthy fat like olive oil.
Make a double batch and freeze portions in ice cube trays—perfect for adding a hit of healing broth to recipes or a quick cup on a sick day.
If fresh turmeric isn’t available, use 1 tsp ground turmeric, but reduce simmer time slightly and add fresh lemon at the end for brightness.