Paleo Creamy Sweet Potato and Ground Turkey Soup

Here is my favorite creamy sweet potato and ground turkey soup, with tender sweet potato cubes, seasoned ground turkey, fresh ginger and garlic, and a rich coconut milk broth that’s finished with baby spinach and a squeeze of lemon.

This soup has become our go-to weeknight dinner when we need something warm and filling but don’t want to spend forever in the kitchen. I love that it comes together in one pot and the leftovers taste even better the next day.

What Kind of Sweet Potato Should I Use?

For this soup, you can use either orange-fleshed or white sweet potatoes, though the orange variety will give you a slightly sweeter and creamier result. Look for sweet potatoes that are firm to the touch without any soft spots or sprouting eyes. Medium-sized sweet potatoes work best since they’re easier to peel and dice evenly, which helps them cook at the same rate. One medium sweet potato should weigh around 8-10 ounces, which is perfect for this recipe – just peel it, chop it into bite-sized cubes, and you’re ready to go.

Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Ground turkey: Ground chicken works great as a substitute, or you can use ground beef for a richer flavor. If you want to keep it lighter, stick with turkey or chicken.
• Sweet potato: Regular russet or Yukon gold potatoes can work if you don’t have sweet potatoes, though you’ll lose some of that natural sweetness. Butternut squash is another good option that keeps a similar texture and taste.
• Coconut milk: If you’re not a fan of coconut, try heavy cream or half-and-half instead. You can also use cashew cream for a dairy-free option that’s less coconutty.
• Spinach: Kale, Swiss chard, or even frozen spinach work just fine. If using kale, add it a few minutes earlier since it takes longer to soften.
• Tapioca flour: Cornstarch or arrowroot powder can replace tapioca flour for thickening. Use the same amount and mix with a little cold water before adding to the soup.
• Avocado oil: Olive oil or any neutral cooking oil like grapeseed or vegetable oil will work just as well for sautéing.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with this soup is not cutting your sweet potato into uniform, small cubes – uneven pieces mean some will be mushy while others stay hard, so aim for 1/2-inch cubes for even cooking in that 15-minute simmer time.

Another common error is adding the tapioca flour directly to the hot soup, which creates clumps instead of a smooth, creamy texture – mix it with a tablespoon of cold water first to make a slurry, then stir it in gradually.

Don’t skip browning the ground turkey properly in step two, as leaving it pale and steamed rather than golden brown means you’ll miss out on the deeper flavor that comes from those browned bits.

Finally, resist the urge to crank up the heat once you add the coconut milk, since high temperatures can cause it to separate and look curdled rather than creamy.

What to Serve With Sweet Potato and Ground Turkey Soup?

This soup is pretty hearty on its own, but I love serving it with some warm naan bread or pita for scooping up all that creamy coconut broth. A simple cucumber salad with a squeeze of lime makes a nice, refreshing side that balances out the richness of the soup. If you want to make it more filling, try adding some cooked jasmine rice or quinoa right into your bowl, which soaks up the flavors beautifully. For extra crunch, top your soup with some toasted pepitas or cashews, and maybe a drizzle of sriracha if you like a little heat.

Storage Instructions

Store: This soup tastes even better the next day after all the flavors have had time to mingle. Keep it in an airtight container in the fridge for up to 4 days. It’s one of those meals I love having ready to go for easy lunches throughout the week.

Freeze: You can freeze this soup for up to 3 months in freezer-safe containers or bags. Just leave a little room at the top since it’ll expand as it freezes. The spinach might look a bit darker after thawing, but the taste is still great.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but I like to stir it halfway through to make sure it heats evenly. If it seems too thick after storing, just add a splash of broth or water to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1200
• Protein: 60-70 g
• Fat: 55-65 g
• Carbohydrates: 65-80 g

Ingredients

• 1 tbsp avocado oil
• 1 medium onion
• 5 cloves garlic, minced
• 1 lb ground turkey
• 1 medium sweet potato (peeled and cut into 1/2-inch cubes)
• 1.5 tbsp fresh ginger, grated
• 1/2 tsp turmeric
• 1 tsp sea salt
• 1 cup full-fat coconut milk
• 3 cups chicken broth
• 5 oz baby spinach
• 1 tbsp fresh lemon juice
• 1 tbsp tapioca flour

Step 1: Sauté Aromatics and Brown the Turkey

• 1 tbsp avocado oil
• 1 medium onion, diced
• 5 cloves garlic, minced
• 1 lb ground turkey

Heat the avocado oil in a large pot over medium-high heat.

Dice the onion and add it to the pot, cooking for about 5 minutes until softened and translucent.

Add the minced garlic and cook for another 30 seconds until fragrant.

Crumble in the ground turkey, breaking it into small pieces as it cooks for 3-5 minutes until no pink remains and the meat is nicely browned.

This browning step develops deep, savory flavors that form the foundation of the soup.

Step 2: Build Flavor with Spices and Sweet Potato

• 1.5 tbsp fresh ginger, grated
• 1/2 tsp turmeric
• 1 tsp sea salt
• 1 medium sweet potato, peeled and cut into 1/2-inch cubes

Add the grated fresh ginger, turmeric, and sea salt to the browned turkey mixture, stirring constantly for about 1 minute to toast the spices and release their essential oils.

This blooming technique ensures the spices are fully activated and distributed throughout the soup.

Immediately add the cubed sweet potato, stirring to coat everything evenly with the spiced oil.

Step 3: Simmer the Soup Until Sweet Potato Is Tender

• 3 cups chicken broth
• 1 cup full-fat coconut milk
• browned turkey mixture from Step 2

Pour in the chicken broth and coconut milk, stirring well to combine.

Bring the soup to a gentle boil, then reduce heat to medium-low and cover with a lid.

I like to let the soup simmer covered for about 15 minutes, which gives the sweet potato enough time to become tender while the flavors meld beautifully together.

The covered pot traps steam and ensures even cooking.

Step 4: Add Spinach and Thicken the Soup

• 5 oz baby spinach
• 1 tbsp tapioca flour

Remove the lid and stir in the baby spinach, which will wilt into the warm broth within about 30 seconds.

In a small bowl, whisk together the tapioca flour with 2-3 tablespoons of water to create a smooth slurry, then pour it into the pot while stirring constantly.

I find tapioca flour creates a silkier, more pleasant texture than cornstarch—it keeps the soup feeling light and creamy from the coconut milk without any starchy heaviness.

Step 5: Finish and Serve

• 1 tbsp fresh lemon juice

Simmer the soup uncovered for 5-10 minutes, stirring occasionally, until the tapioca flour is fully incorporated and the soup reaches your desired thickness.

Squeeze in the fresh lemon juice and give the soup a final stir.

Taste and adjust seasoning if needed.

Serve hot in bowls, and enjoy the creamy, warming comfort of this nourishing soup.

Paleo Creamy Sweet Potato and Ground Turkey Soup

Delicious Paleo Creamy Sweet Potato and Ground Turkey Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4 servings

Calories 1125 kcal

Ingredients

  

• 1 tbsp avocado oil
• 1 medium onion
• 5 cloves garlic, minced
• 1 lb ground turkey
• 1 medium sweet potato (peeled and cut into 1/2-inch cubes)
• 1.5 tbsp fresh ginger, grated
• 1/2 tsp turmeric
• 1 tsp sea salt
• 1 cup full-fat coconut milk
• 3 cups chicken broth
• 5 oz baby spinach
• 1 tbsp fresh lemon juice
• 1 tbsp tapioca flour

Instructions

 

• Heat the avocado oil in a large pot over medium-high heat. Dice the onion and add it to the pot, cooking for about 5 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Crumble in the ground turkey, breaking it into small pieces as it cooks for 3-5 minutes until no pink remains and the meat is nicely browned. This browning step develops deep, savory flavors that form the foundation of the soup.
• Add the grated fresh ginger, turmeric, and sea salt to the browned turkey mixture, stirring constantly for about 1 minute to toast the spices and release their essential oils. This blooming technique ensures the spices are fully activated and distributed throughout the soup. Immediately add the cubed sweet potato, stirring to coat everything evenly with the spiced oil.
• Pour in the chicken broth and coconut milk, stirring well to combine. Bring the soup to a gentle boil, then reduce heat to medium-low and cover with a lid. I like to let the soup simmer covered for about 15 minutes, which gives the sweet potato enough time to become tender while the flavors meld beautifully together. The covered pot traps steam and ensures even cooking.
• Remove the lid and stir in the baby spinach, which will wilt into the warm broth within about 30 seconds. In a small bowl, whisk together the tapioca flour with 2-3 tablespoons of water to create a smooth slurry, then pour it into the pot while stirring constantly. I find tapioca flour creates a silkier, more pleasant texture than cornstarch—it keeps the soup feeling light and creamy from the coconut milk without any starchy heaviness.
• Simmer the soup uncovered for 5-10 minutes, stirring occasionally, until the tapioca flour is fully incorporated and the soup reaches your desired thickness. Squeeze in the fresh lemon juice and give the soup a final stir. Taste and adjust seasoning if needed. Serve hot in bowls, and enjoy the creamy, warming comfort of this nourishing soup.