Creamy Dairy Free Turkey & Potato Soup

This is the perfect fall to soup to cuddle up on the couch with and watch your favorite move!

Ingredients

• 1 pound ground turkey (I used 93/7)

• 2 - 3 tbsp ghee

• 1 cup carrots, chopped

• 1 cup yellow onion, chopped

• 1 cup celery, chopped

• 2 cloves garlic, minced

• 2 cups small yellow and red potatoes, chopped

• 1 tbs dried Italian seasoning

• 4 cups veggie broth

• Sea salt + pepper to taste

• Fresh herbs for garnish

Cream sauce

• 1 white sweet potato, cooked/chopped

• 1 can coconut cream

1. Make sure your sweet potato is cooked

2. Heat a stockpot or Dutch oven, over medium-high heat. Once hot, add in the turkey. Stir and chop the meat until you have sausage crumbles. Transfer to a plate

3. In the same pot, melt 1 tablespoon of the ghee/fat. Add the diced carrots, celery, and onion and sauté 5-7 minutes or until tender. Add garlic and sauté 30 seconds more.

4. Stir in the chopped potatoes, Italian seasoning, salt, and pepper to taste, and 1 more tablespoon of ghee/fat. Mix well, and add in the veggie broth. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15-20 minutes or until the potatoes are fork-tender.

5. Meanwhile, add cooked sweet potato and coconut cream to a blender. Blend until there are no chunks of sweet potato

6. Pour the cream sauce into the soup and stir. Reduce heat to low and return the turkey into the soup, stirring and letting everything meld for 30 seconds or so. Season to taste with salt and pepper and garnish as you’d like with fresh chopped parsley