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.