Flavored with spicy ginger root and earthy turmeric, as well as a plethora of other vibrant veggies, this broth is as robust and bold as it is colorful and aesthetically pleasing. You can slurp this down on its own, or you can store this homemade broth in the fridge for a week or two, using it in place of boxed broths for soups or the like.
Begin by roughly chopping the ginger, yellow onion, red bell pepper, and carrots, then placing them neatly on a baking sheet. Also, smash a head of garlic and halve some Roma tomatoes, and also place them on the baking sheet. Place the top rack in your oven about 6-inches from the top of the oven broilers, and then broil the baking sheet of veggies for about 7 - 10 minutes, until lightly charred. Watch this carefully, as it's easy to burn the veggies when under the broiler.
Add the broiled vegetables to a large soup pot, along with the water, and carrot tops. Bring this to a boil, then reduce to a steady simmer, cover with the lid of the soup pot, and boil for about 45 - 50 minutes, stirring occasionally. Add the lemon slices about 40 minutes into boiling the broth. Boil just until the liquid is a nice warm orange color. You should be left with anywhere form 4 - 6 cups of broth.
Lastly, with a fine-meshed sieve, scoop out all of the vegetables and various chunks, and then press them into the sieve over the soup pot, extracting all the moisture and flavor from it. After that, whisk the turmeric and black pepper into the broth, and then it's ready, either to use in a soup, drink on its own, or store in the fridge for later use.Note: After adding the broth to a mug or soup, you can season it to taste with a little rice wine vinegar/apple cider vinegar, for added flavor.