Creamy Sweet Potato and Ground Turkey Soup (Paleo, Whole30)
User Reviews
4.5
Creamy Sweet Potato and Ground Turkey Soup (Paleo, Whole30)
Description
This soup starts with sautéing finely chopped onion and minced garlic in avocado oil until soft, then browning ground turkey partially. Sweet potatoes, fresh grated ginger, ground turmeric, and salt are added and stirred, followed by coconut milk and chicken broth. Baby spinach is incorporated before covering and bringing to a full boil. Simmering continues until the sweet potatoes are tender. Finally, lime or lemon juice and tapioca flour, used optionally for thickening, are stirred in and cooked uncovered to achieve the desired consistency.
The soup's flavor is grounded in the earthiness of turmeric and brightness from fresh ginger and citrus juice. Coconut milk contributes richness and creaminess, balancing the warmth of spices and savoriness of turkey. The spinach wilts into the simmering liquid, adding freshness and color. Adjusting the amount of sweet potatoes controls the soup’s chunkiness, and tapioca flour creates a thicker mouthfeel if desired.
This Paleo and Whole30-friendly soup serves well as a light meal or part of a larger dinner. The recipe notes indicate that garlic and onion can be omitted for low-FODMAP needs, with extra lime juice added for flavor. Tapioca flour can be substituted with arrowroot or all-purpose flour depending on dietary needs.
The soup keeps well and can be reheated gently to preserve texture and flavor. Adjust salt and lime juice at the end to taste.
Ingredients
- 1 Tbsp avocado oil
- 1 red onion finely chopped, or yellow onion, small
- 4 cloves garlic minced*
- 1 lb ground turkey
- 1 sweet potatoes chopped, medium-sized
- 1 tbsp ginger peeled and grated, fresh
- ½ tsp ground turmeric optional, or 2 tsp curry powder
- ¾ tsp salt to taste, sea salt
- 1 cup coconut milk full-fat, canned
- 3 cups chicken broth
- 5 ounces baby spinach
- 1 Tbsp 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 this recipe Low-FODMAP, omit onion and garlic, and add 1 to 2 tablespoons extra lime juice for brightness.
- The quantity of sweet potato can be adjusted depending on how chunky or smooth you prefer the soup.
- Tapioca flour thickens the soup; omit or replace with arrowroot or all-purpose flour if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 416kcal | 21% |
| Carbohydrates | 16g | 5% |
| Protein | 30g | 60% |
| Fat | 24g | 37% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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