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Hearty Ground Turkey and Sweet Potato Soup

A warm and comforting soup that combines savory ground turkey with creamy sweet potatoes, spiced with ginger and turmeric for a delightful flavor experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tbsp avocado oil or olive oil for a more affordable option
  • 1 medium onion, diced yellow or white preferred for sweetness
  • 6 cloves garlic, minced
  • 1 lb ground turkey look for organic if possible
  • 1 large sweet potato, peeled and cut into 1/2-inch cubes
  • 1 tbsp fresh ginger, grated fresh is best!
  • 1/2 tsp turmeric powder adds color and health benefits
  • 1 tsp sea salt adjust to taste
  • 1 cup full-fat coconut milk for creaminess; almond milk is a lighter substitute
  • 3 cups chicken broth homemade or low-sodium store-bought
  • 5 oz baby spinach or any leafy greens you have
  • 1 tbsp fresh lime juice for a refreshing zing
  • 1.5 tbsp tapioca flour to thicken; cornstarch also works
  • 1/4 cup fresh cilantro, chopped optional but recommended for a fresh finish

Method
 

Preparation
  1. Start by dicing the onion into bite-sized pieces and mincing your garlic. Peel and cut the sweet potato into 1/2-inch cubes, grate the fresh ginger, and chop the cilantro.
Cooking
  1. Heat the avocado oil in a large pot over medium-high heat. Add the diced onion and sauté for about 5 minutes until softened and translucent.
  2. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the ground turkey, breaking it up with a wooden spoon, and cook for about 3-5 minutes, or until there’s no pink left.
  4. Stir in the grated ginger, turmeric, and sea salt, allowing the flavors to meld for about 1 minute.
  5. Add the diced sweet potato cubes and stir to coat them with the spiced oil. Pour in the chicken broth and coconut milk, and bring everything to a gentle boil.
  6. Reduce the heat to low, cover, and let the soup simmer for 15 minutes, or until the sweet potatoes are tender.
  7. Stir in the baby spinach and let it wilt for 1-2 minutes. Make a slurry with the tapioca flour and a little broth, then stir it into the soup.
  8. Cook for another 5-10 minutes until the soup is slightly thickened.
  9. Remove the pot from heat, stir in the lime juice, and taste to adjust the salt if needed. Serve hot, garnished with fresh cilantro.

Notes

Allow the soup to cool before storing it in an airtight container. It can be kept in the fridge for up to five days or freeze in individual portions for up to three months.