Heat the avocado oil in a large thick-bottomed pot such as a Dutch oven over medium heat.

Add the chopped onion to the large pot and cook, stirring occasionally, until the onion is translucent and beginning to brown slightly, about 5 to 8 minutes.

Stir in the carrots, bell pepper, minced garlic, and ginger and cook for a minute or two, until the garlic is fragrant.

Scoot the vegetables off to one side of the pot to make room for the ground turkey. Add the ground turkey to the surface of the pot and allow it to brown for a few minutes before breaking it into small pieces with a rubber spatula or wooden spoon and mixing it in with the vegetables.

Add in the chopped zucchini, chicken broth, coconut milk, red curry paste, fish sauce, and pure maple syrup. Bring the soup to a full boil. Reduce the heat to medium-low and allow soup to cook at a gentle boil (uncovered) for 7 to 8 minutes, until the zucchini has softened but is still al dente. Stir in the baby spinach and continue cooking until the spinach has wilted, about 2 minutes.

Taste the soup for flavor and add sea salt, lime juice, or red pepper flakes to your personal taste.

Serve soup in bowls and enjoy!