Heat the avocado in a large stock pot over medium-high and add the onion and garlic. Saute, stirring occasionally, until onion is translucent, about 5 to 8 minutes.

Stir in the sliced mushrooms and continue cooking until mushrooms begin turning golden-brown, about 3 to 5 minutes.

Scoot the onion and mushrooms off to one side of the stock pot to make room for the ground turkey. Place the turkey on the surface of the stock pot to brown. Brown for 3 minutes per side, then use a spatula to break it up into smaller pieces and stir everything well.

Add the remaining ingredients except for the tapioca flour (or GF flour) to the pot, stir well, cover, and bring to a full boil. Reduce the heat to a simmer and cook for 20 minutes. Stir in the tapioca flour (if adding) until well-incorporated. Continue cooking at a gentle boil, uncovered, until soup reaches desired consistency, about 5 to 15 minutes.

Taste soup for flavor and add more sea salt to taste.