Combine coriander seeds, star anise, cardamom pods, and clove in a large stockpot over low heat. Toast spices just until fragrant, about one minute, stirring the whole time; add garlic and ginger, stir quickly for 30 seconds.

Add water and remaining ingredients to spices in a stockpot, turn heat to high and bring to a boil. Lower heat and simmer uncovered for 50-60 minutes until vegetables are very soft. Let broth cool to room temperature.

Strain broth through a large fine-mesh strainer lined with a piece of cheesecloth; discard seasoning and vegetables.

Pour broth into clean pint-sized freezer-safe jars. Store in the freezer for up to 3 months.