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Easy Ground Turkey and Sweet Potato Soup

A hearty, comforting soup combining ground turkey and sweet potatoes, infused with aromatic spices, creating a warm and nourishing dish for any day.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp avocado oil A healthy fat option good for sautéing.
  • 1 onion, diced Choose a sweet onion for extra flavor.
  • 6 cloves garlic, minced Fresh garlic adds depth.
  • 1 lb ground turkey Opt for lean turkey for a healthier dish.
  • 1 large sweet potato, peeled and cut into 1/2-inch cubes Fresh sweet potatoes will add a lovely sweetness.
  • 1 tbsp fresh ginger, grated Fresh is best for that aromatic zing!
  • 1/2 tsp turmeric powder Known for its anti-inflammatory properties.
  • 1 tsp sea salt Adjust to taste.
  • 1 cup full-fat coconut milk Adds creaminess; can substitute with almond milk if desired.
  • 3 cups chicken broth Homemade or store-bought—ensure low sodium.
  • 5 oz baby spinach Fresh spinach wilts down beautifully.
  • 1 tbsp fresh lime juice Brightens the flavors.
  • 1.5 tbsp tapioca flour Use as a thickener; corn starch can be substituted.
  • 1/4 cup fresh cilantro, chopped Garnish for fresh flavor.

Method
 

Preparation
  1. Dice the onion, mince the garlic, peel and cut the sweet potato into cubes, grate the ginger, and chop the cilantro.
  2. Make sure your avocado oil is room temperature for even cooking.
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 they begin to soften and turn translucent.
  2. Mix in the minced garlic and let it cook for about 30 seconds. Then add the ground turkey, breaking it into small pieces and cooking until it is no longer pink.
  3. Stir in the grated ginger, turmeric powder, and sea salt for about 1 minute until fragrant.
  4. Toss in the sweet potato cubes and stir to coat. Pour in the chicken broth and coconut milk, bringing it to a boil. Reduce heat, cover, and let it simmer for 15 minutes.
  5. Stir in the baby spinach and let it wilt. To thicken, whisk tapioca flour with 3 tablespoons of cold broth, then stir that into the soup.
  6. Cook uncovered for 5-10 minutes until the soup thickens to your desired consistency. Remove from heat and stir in fresh lime juice, adjusting salt as needed.
  7. Ladle the soup into bowls and garnish with freshly chopped cilantro.

Notes

This soup keeps well in the fridge for up to 3 days. It also freezes beautifully; just let it cool completely before transferring to airtight containers. You can prep ingredients the night before to cut down on cooking time.