Dairy Free Turmeric-Ginger Turkey Vegetable Soup

Total time50 min

Prep time15 min

Cook time35 min

4.6

(6)

Dairy Free Turmeric-Ginger Turkey Vegetable Soup

This golden, fragrant soup is the kind of bowl that makes you feel genuinely taken care of — warming from the inside out thanks to fresh ginger, turmeric, and a whisper of Ceylon cinnamon. Ground turkey gives it satisfying body, while sweet potato, carrots, zucchini, and baby spinach load every spoonful with color and texture. Coconut oil and bone broth do all the heavy lifting here, so the soup is naturally rich and deeply savory without a drop of cream or butter in sight. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling flat. This is the kind of recipe that's easy to second-guess at the store — creamy-looking soups often sneak in dairy through broth bases or finishing cream — but every ingredient here is straightforward and clean. It comes together in one pot, which means less cleanup and more time enjoying a bowl topped with fresh parsley.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!