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

Name: Creamy Sweet Potato and Ground Turkey Soup (Paleo, Whole30)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 Servings
Ingredients: 1 Tbsp avocado oil; 1 small red or yellow onion; 4 cloves garlic; 1 lb ground turkey; 1 medium-sized sweet potatoes; 1 tbsp fresh ginger; ½ tsp ground turmeric or 2 tsp curry powder; ¾ tsp sea salt; 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

User Reviews

4.5

60 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 Servings
Calories
416 kcal
Course
Soup
Cuisine
American

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

Tyler Espinosa

Report

An anti-inflammatory healthy soup recipe that is just as loaded with flavor as it is health benefits! A high-protein dinner with complex carbs, fiber and healthy fats for a complete meal.

Share:

I Made This!

45 people made this

Print

14 people printed this

Save this

36 people saved this

Ingredients

Servings

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***

Add to Shopping List

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.