Turkey and Sweet Potato Soup

Ingredients

• 1 Tbsp avocado oil
• 1 small yellow onion, finely chopped
• 1 red bell pepper, julienned
• 4 cloves garlic, minced
• 1 Tbsp fresh ginger, peeled & grated
• 5 oz kale, chopped
• 1 medium sweet potato, chopped
• 1 lb ground turkey
• 1 can coconut milk
• 2 cups chicken bone broth
• 1 Tbsp lime juice
• 2 Tbsp paleo flour
• 2 tsp curry powder
• 1 tsp sea salt

Instructions

• Heat the avocado oil in a Dutch oven over medium-high heat.
• Add the onions and saute until softened; about 5 minutes.
• Add the turkey and cook until browned; about 5 minutes.
• Add the sweet potato, ginger, garlic, peppers, curry powder, and salt; stir well.
• Add the chicken broth; stir to remove the fond off the bottom of the pan.
• Add the coconut milk and kale; stir well.
• Cover; bring to a boil.
• Reduce the heat to low to simmer for 15 minutes, or until potato is softened.
• Using a couple spoon fulls of the soup, whisk in the flour, and stir back until the soup.
• Add the lime juice to the soup and cook uncovered for 10 minutes.
• Add salt and fresh cracked black pepper to taste.