4 Servings 30 min Cook
1 Lb Ground Turkey
1/2 Tsp Salt
1/4 Tsp Pepper
2 Tsp Coriander Seed
3 Cloves, minced Garlic
1 1/4 Tbsp, whole Cumin
1/2 Tsp Paprika
1/4 Tsp Chili Powder
3/4 Cup, cubes Sweet Potato
2 1/4 Cup Chicken Stock
1 Medium (2-1/2" dia) Onions
2/3 Cup Tomatoes
1 Tbsp Olive Oil
1/2 Fruit (2" dia) Limes
4 Tbsp Fresh Cilantro
Season the ground turkey with salt and pepper.
Create a spice mixture by tossing coriander, cumin, paprika, and chili powder together.
Set these aside.
Prep remaining items.
Peel potatoes, measure out stock, open can of tomatoes, chop onions, and mince garlic.
Heat a Dutch oven (bigger than 5 quarts) over medium-high heat.
Add oil and then garlic to heated oil.
Once you can smell the garlic, add onions with a generous dash of salt.
Sauté until softened, about 3 minutes.
Next add in ground beef with half the spice mixture and diced tomatoes.
Brown and break up with a wooden spoon, 3 to 5 minutes.
If there is a lot of grease, drain from the pot.
Add in sweet potatoes, chicken stock, and remainder of spices.
Cover and bring to a boil.
Lower heat to a simmer and cook covered for another 15 minutes or until the sweet potatoes are softened.
While soup is cooking, cube avocados and chop cilantro.
Turn off heat and add in a squeeze of lime juice.
Season to taste with salt and pepper.
Top with avocado and cilantro when serving.
