Ginger Turmeric Anti-Inflammatory Broth with Lemon
Lalita Suksawat
Healing Broth
Soothing ginger-turmeric broth to calm inflammation and boost immunity.
Nutrition (per serving)
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.
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
Instructions
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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.
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Add the quartered onion and cook for another 2 minutes to soften and release sweetness.
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Pour in the water, apple cider vinegar, bay leaves, black pepper, and salt. Bring the mixture to a gentle boil over high heat.
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Once boiling, reduce the heat to low and simmer, uncovered, for 30 minutes to allow the roots and vegetables to infuse the liquid.
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After simmering, remove the pot from the heat and let it sit for 5–10 minutes to settle.
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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.
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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.
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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.
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Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze in portions for up to 3 months.
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.
