Creamy Sweet Potato and Ground Turkey Soup (Paleo, Whole30)

Creamy Sweet Potato and Ground Turkey Soup with spinach, ginger, and turmeric is an anti-inflammatory energizing meal! Once you try this easy-to-prepare healthy soup recipe, you’ll surely want to put it on repeat. Recipe includes a Low-FODMAP option.

If nestling up with huge bowls of belly-warming soup feels this good, why don’t we do it every day?!

Forming a finely-tuned soup obsession may just be the easiest habit one could possibly solidify this year. And highly curated, when you have this marvelous soup archive to select from. 

Whenever I want to feel nice and full but still stick to a mindful meal, soup recipes like this are my muse. 

If you’ve made my Immunity-Boosting Turmeric Chicken Soup or my Hearty Ground Turkey Soup with Vegetables, the concept is similar in this healthy soup recipe. 

We’re going big on protein, receiving a decent dose of complex carbohydrates as well as Vitamins and minerals with a boost of antioxidants and natural anti-inflammatory properties. 

All in all, this soup recipe is paleo, whole30, macro-friendly and packs a huge nutrient punch. 

It also covers all of the flavor bases as we’re getting sweet, sour, savory and umami flavors with just the slightest touch of heat.

Soup with Benefits:

This soup is loaded with anti-inflammatory whole foods: ginger, turmeric, spinach, sweet potato, and coconut milk all contain compounds that help lower inflammation. 

In addition to these heroic foods, we’re getting a hefty protein infusion as well as a decent amount of fiber and complex carbohydrates.

Not to mention, this soup is remarkably filling! Animal protein and potatoes are the most satiating foods we can consume, which make them powerhouses when we’re trying to be mindful of our calorie intake but still feel satisfied.

But don’t be fooled by all the amazing health accolades this soup boasts, as it is also magnificently delicious and cozy!

Let’s discuss the individual ingredients to determine what they bring to the soup and their health benefits.

Ingredients for Creamy Sweet Potato and Ground Turkey Soup:

Avocado Oil: Used to sauté the onion and garlic, avocado oil is a high-temperature cooking oil that is neutral in flavor and has a high smoke point.

Onion & Garlic: Onion and garlic are always great staples in soup to add a generous amount of flavor. Go big on the onion and garlic if you want a soup that tastes ultra inviting!

If you follow a low-FODMAP diet, you can omit the onion and garlic and add more lime juice.

Ground Turkey: The protein portion of the recipe. Lean ground turkey adds a great deal of protein to the soup without adding excess saturated fat. I use Diestel Turkey Ranch’s 99% lean ground turkey, which I buy from Whole Foods. 

You can also use one pound of boneless skinless chicken breasts if you prefer chicken over ground turkey.

Sweet Potato: Bringing complex carbohydrates, fiber, Vitamin A, and antioxidants, sweet potatoes are not only nutrient-dense, they’re highly satiating and they taste great! Use purple sweet potatoes for added Anthocyanins (cancer-fighting antioxidants).

Fresh Ginger & Ground Turmeric: Adding an earthy zing of flavor, fresh ginger and ground turmeric are loaded with antioxidants and pack an anti-inflammatory punch. Both are utilized to lower systemic inflammation naturally and ginger is known for being a powerful digestive aid. I love the flavor fresh ginger brings to the soup, so don’t skip it! You can add more if you’re a ginger lover.

If you have it on hand, you can use two teaspoons of curry powder instead of ground turmeric, which brings even more flavor to the soup. I’ve made the soup using just turmeric and using curry powder, and while I like them both, I have a slight preference for the curry powder version.

Coconut Milk & Chicken Broth: The broth portion of the recipe. Chicken broth brings that rich chicken flavor and full-fat canned coconut milk yields some creaminess.

Coconut milk has anti-inflammatory properties, may help lower cholesterol, and is a natural antimicrobial and antibiotic.

Use a higher portion of coconut milk to chicken broth (go with 1 full can of coconut milk and 2 cups of chicken broth) for a creamier consistency.

Spinach: Bringing an infusion of Vitamins and fiber, spinach is also known for being an anti-inflammatory food and may help lower blood sugar. Spinach is a good source of Vitamin A, Vitamin C, magnesium, and calcium.

Lime Juice: Bringing an acidic counterbalance to the otherwise creamy soup, a touch of lime juice adds just the slightest tang that’s barely noticeable. Just noticeable enough to register the soup as a full-palate experience.

Tapioca Flour: Used to thicken the soup, tapioca flour helps generate a creamy mouthfeel (<- don’t kill me with fire), and brings all the ingredients together in a lovely marriage. 

You can skip the tapioca flour, or you can replace it with arrowroot flour or gluten-free all-purpose flour.

Sea Salt: In order to achieve that cohesive flavor, sea salt is a key ingredient in enhancing all of the flavors such that

Now that we know everything there is to know about the superfood ingredients in this soup, let’s make it!

How to Make Creamy Sweet Potato and Ground Turkey Soup:

Heat the avocado oil in a large thick-bottomed pot (I use my Dutch oven) over medium-high heat and add the chopped onion. Sauté the onion, stirring occasionally, until it has softened, about 5 minutes.

Scoot the onion off to the side of the pot and add the ground turkey meat. Allow the turkey to brown for 2 to 3 minutes before flipping it to the other side and allowing it to brown another 1 to 2 minutes. Use a spatula to break up the turkey meat into bite-sized pieces.

Add the chopped sweet potato, garlic, fresh ginger, turmeric, and sea salt, and stir well.

Pour in the coconut milk and chicken broth and add the baby spinach. Cover the pot and bring the soup to a full boil. Once boiling, reduce the heat to low and allow the soup to simmer for 15 minutes, or until the sweet potato has softened and is cooked through.

Stir in the lime juice and tapioca flour and continue cooking, uncovered for 5 to 10 minutes. Taste the soup for flavor and add more sea salt and/or lime juice to taste. You can also add more tapioca flour for a thicker soup.

That’s it! Your ticket to a well-balanced meal that takes less than 40 minutes to make! Make it in bulk for a meal prep recipe to enjoy throughout the week and keep it on repeat!

More Healthy Soup Recipes:

• Paleo Zuppa Toscana
• Ground Beef and Cabbage Soup
• Coconut Curry Vegetable Soup
• Italian Wedding Soup with Rice
• Nightshade-Free AIP Chili

Enjoy big bountiful bowls of soup!

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5 from 2 votes

Creamy Sweet Potato and Ground Turkey Soup (Paleo, Whole30)

An anti-inflammatory healthy soup recipe that is just as loaded with flavor as it is health benefits!

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Soups, Stews, & Chilies

Cuisine: American

Servings: 4 Servings

Calories: 416kcal

Author: Julia

Ingredients

• 1 Tbsp avocado oil
• 1 small red or yellow onion finely chopped*
• 4 cloves garlic minced*
• 1 lb ground turkey
• 1 medium-sized sweet potatoes chopped**
• 1 tbsp fresh ginger peeled and grated
• ½ tsp ground turmeric or 2 tsp curry powder optional
• ¾ tsp sea salt to taste
• 1 cup full-fat canned coconut milk
• 3 cups chicken broth
• 5 ounces baby spinach
• 1 Tbsp fresh lemon juice or lime juice
• 1 Tbsp tapioca flour optional***

Instructions

• Heat the avocado oil in a large thick-bottomed pot (I use my Dutch oven) over medium-high heat and add the chopped onion. Saute the onion, stirring occasionally, until it has softened, about 5 minutes.
• Scoot the onion off to the side of the pot and add the ground turkey meat. Allow the turkey to brown for 2 to 3 minutes before flipping it to the other side and allowing it to brown another 1 to 2 minutes. Use a spatula to break up the turkey meat into bite-sized pieces.
• Add the chopped sweet potato, fresh ginger, turmeric, and sea salt, and stir well.
• Pour in the coconut milk and chicken broth and add the baby spinach. Cover the pot and bring the soup to a full boil. Once boiling, reduce the heat to low and allow the soup to simmer for 15 minutes, or until the sweet potato has softened and is cooked through.
• Stir in the lime juice and tapioca flour and continue cooking, uncovered for 5 to 10 minutes. Taste the soup for flavor and add more sea salt and/or lime juice to taste. You can also add more tapioca flour for a thicker soup.

Notes

*To make recipe Low-FODMAP, omit the onion and garlic and add 1 to 2 additional tablespoons of lime juice.

**Base the amount of sweet potato you use on how chunky you like your soup

***The tapioca flour is used to thicken the soup. You can omit it if you don’t want a thick and creamy soup, or you can add more tapioca flour to reach your desired consistency. The tapioca flour can also be replaced with arrowroot flour, gluten-free all-purpose flour or regular all-purpose flour.

Nutrition

Serving: 1of 4 | Calories: 416kcal | Carbohydrates: 16g | Protein: 30g | Fat: 24g | Fiber: 2g | Sugar: 4g