Creamy Sweet Potato and Ground Turkey Soup (Paleo, Whole30)
Emma requested soup this week, so I made this one—and it was a hit! Scott, Emma, and I all loved it. It’s creamy, nourishing, and full of flavor from fresh ginger, coconut milk, and sweet potato.
It’s the perfect cozy meal for chilly fall evenings—comforting, wholesome, and simple to make.
Ingredients
- 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 (I used curry powder)
- ¾ tsp sea salt to taste
- 1 cup full-fat canned coconut milk
- 3 cups chicken broth
- 5 ounces baby spinach (I used kale)
- 1 Tbsp fresh lemon juice or lime juice (I used lemon juice)
- 1 Tbsp tapioca flour optional*** (I used arrowroot powder)
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.
