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!
Servings: 4 Servings
Calories: 416kcal
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