Servings
Font
Back
Creamy Sweet Potato and Ground Turkey Soup (Paleo, Whole30)
4.5 from 60 votes

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

Creamy Sweet Potato and Ground Turkey Soup combines browned turkey, sweet potatoes, and baby spinach in a spiced broth flavored with ginger, turmeric, garlic, and coconut milk. The soup delivers a hearty, smooth texture with subtle warmth from the turmeric and fresh ginger. Ground turkey provides protein, while sweet potatoes add natural sweetness and creaminess. This soup fills the bowl with comforting, balanced flavors without grains or dairy.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the chopped sweet potato, fresh ginger, turmeric, and sea salt, and stir well.
  4. 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.
  5. 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

Serving 1of 4 Calories 416kcal (21%) Carbohydrates 16g (5%) Protein 30g (60%) Fat 24g (37%) Fiber 2g (8%) Sugar 4g (8%)

Nutrition Facts

Serving: 4 Servings

Amount Per Serving

Calories 416

% 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.