This has to be hands-down my favorite soup in the world. It tastes sinfully delicious and satisfying. I frequently double this recipe and freeze half for another day. The base is a blend of coconut milk and chicken stock making this a gluten-free, paleo-friendly recipe. You can easily modify this recipe and make it in a crockpot but I prefer to cook this the old fashioned way-in a dutch oven on the stovetop and slowly incorporate all the ingredients. There is just a hint of spiciness to this soup so it shouldn’t be too much for little taste buds. Enjoy!
1 lb. ground turkey
2 medium sweet potatoes cut into 1-2 inch cubes (I use 1 white and 1 orange)
2 carrots (chopped into small bite sized pieces)
4 stalks of kale (torn into pieces)
32 ounces chicken stock/broth
1 12 ounce can of whole fat coconut milk
1/2 stick of grass-fed butter (1/4 cup)
1/4 cup oil (I use avocado)
1 tbsp all-purpose seasoning (I use Simply Organic)
1/2 tsp sea salt
1 tsp garlic powder
1 tsp onion flakes
1/4 tsp red pepper flakes
1/4 tsp black pepper
Begin by heating a 12 inch skillet with 2 tbsp oil over medium heat. Add the ground turkey, all purpose seasoning, sea salt, and black pepper. Brown the meat. While that is cooking heat the remaining 2 tbsp of oil in a dutch oven or 6 cup pot over medium heat. Add in the carrots, garlic powder, and onion flakes. Sauté for 10 minutes. Add the coconut milk, chicken stock, butter, sweet potatoes, red pepper flakes, and cook for 20 minutes stirring occasionally. Add the kale and browned ground turkey. Cover with a lid, decrease the temperature to low and cook for another 30 minutes stirring occasionally.
Makes 4-6 servings
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