- 1 1/2 Tablespoon ghee or olive oil
- 1 onion, diced
- 3 cloves garlic, sliced
- 1 Tablespoon ginger, minced
- 1 Teaspoon ground turmeric
- 1/4 Teaspoon coarsely ground black pepper
- 1 1/2 Teaspoon salt, plus more to taste
- 1 whole red bell pepper, diced
- 1 Cup diced carrot
- 1 Cup diced celery
- 1 Cup diced tomato
- 2 bay leaves
- 12 Cups water
Heat the ghee or olive oil in a heavy-bottomed stock pot or large Dutch oven over medium high heat. Cook the onion for 5 minutes, stirring often, until the edges are golden.
Reduce the heat to medium, and add the garlic, ginger, turmeric, pepper, and salt. Cook for 1 minute.
Add the diced bell pepper, carrot, and celery. Cook for 3 to 4 minutes.
Add the diced tomato, bay leaves, and water. Bring to a boil, then reduce the heat to a slow boil or high simmer and cook uncovered for about 30 minutes, or until the broth level has reduced by about 1/2 inch (1 centimeter).
Taste and adjust for seasoning, adding more salt if needed.
Strain the vegetables out and drink the broth, or leave the veggies in and serve as a soup.
I like to strain out about half the broth for drinking and return the strained vegetables to the soup so the remaining half is a thicker vegetable soup.
The soup and turmeric broth will keep refrigerated for up to one week. Reheat before serving.
Makes 11 to 12 cups.