Carrageenan Free Turmeric-Ginger Turkey Vegetable Soup

Total time50 min

Prep time15 min

Cook time35 min

4.6

(6)

Carrageenan Free Turmeric-Ginger Turkey Vegetable Soup

This golden, aromatic soup is the kind of bowl that feels like it's actually doing something good for you — and it is. Ground turkey, sweet potato, zucchini, carrots, and a generous handful of baby spinach all come together in a rich bone broth base that's deeply satisfying without being heavy. The real flavor magic comes from fresh ginger, turmeric, and a touch of Ceylon cinnamon, which layer warmth and complexity into every spoonful. For anyone avoiding carrageenan, store-bought soups and broths can be a minefield — that additive shows up in more packaged products than you'd expect. This recipe sidesteps all of that by building everything from scratch with whole, recognizable ingredients, so you know exactly what's going into your bowl. A splash of apple cider vinegar at the end brightens the whole thing and ties the flavors together beautifully. It's the kind of recipe that's easy enough for a weeknight but impressive enough to serve to guests, and the leftovers — if there are any — taste even better the next day.

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Ingredients

4 servings

1 tbsp coconut oil
1 lb ground turkey
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tbsp fresh ginger, peeled and grated
1 ½ tsp ground turmeric
¼ tsp ground ceylon cinnamon
3 medium carrots, peeled and sliced into ¼-inch rounds
2 stalks celery, sliced
1 medium zucchini, diced
1 medium sweet potato, peeled and cut into ¾-inch cubes
6 cups bone broth
1 tbsp apple cider vinegar
1 tsp salt, plus more to taste
2 cups baby spinach, loosely packed

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Heat the coconut oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the ground turkey and cook, breaking it up with a wooden spoon, until no pink remains and the meat is cooked through to 165°F (74°C), about 6–8 minutes. Use a slotted spoon to transfer the turkey to a plate and set aside, leaving any rendered fat in the pot.
2
Reduce the heat to medium. Add the onion and celery to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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