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Easy Ground Turkey and Sweet Potato Soup

A healthy and comforting soup that combines ground turkey and sweet potatoes, creating a delightful blend of flavors that's perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the soup base
  • 1 tbsp avocado oil Healthier option rich in monounsaturated fats.
  • 1 medium onion Dice finely for sweetness.
  • 6 cloves garlic Minced for aromatic depth.
  • 1 lb ground turkey Lean option recommended.
  • 1 large sweet potato Peeled and cut into ½-inch cubes.
  • 1 tbsp fresh ginger Grated for warmth.
  • ½ tsp turmeric powder Adds color and health benefits.
  • 1 tsp sea salt Adjust to taste.
  • 1 cup full-fat coconut milk For creamy richness.
  • 3 cups chicken broth Low-sodium preferred.
  • 5 oz baby spinach Adds color and nutrition.
  • 1 tbsp fresh lime juice Brightens flavors.
  • 1.5 tbsp tapioca flour Helps thicken the soup.
  • ¼ cup fresh cilantro Chopped for garnish.

Method
 

Preparation
  1. Dice the onion, mince the garlic, peel and cut the sweet potato, grate the ginger, and chop the cilantro. Set aside.
Cooking
  1. Heat avocado oil in a large pot over medium-high heat. Add diced onion and sauté for about 5 minutes until softened and fragrant.
  2. Add minced garlic and cook for another 30 seconds. Then add ground turkey, breaking it into small pieces, and cook for 3-5 minutes until no longer pink.
  3. Stir in grated ginger, turmeric powder, and sea salt, cooking for 1 minute until aromatic.
  4. Add the sweet potato cubes and stir to coat in the spiced oil.
  5. Pour in chicken broth and coconut milk, stirring until well combined. Bring to a gentle boil, then reduce heat to low, cover, and let simmer for 15 minutes until sweet potatoes are tender.
  6. Add baby spinach and let wilt for 1-2 minutes. Mix tapioca flour with 3 tablespoons of cold broth in a small bowl to create a slurry. Gradually stir into the soup and continue cooking uncovered for another 5-10 minutes until slightly thickened.
  7. Remove from heat and stir in fresh lime juice. Adjust salt as needed. Serve garnished with fresh cilantro.

Notes

This soup can last for up to 4 days in the fridge in an airtight container. For freezing, allow cooling before placing in freezer-safe containers.