– 1 Tbsp avocado oil – ▢1 small yellow onion, finely chopped – ▢2 carrots, chopped – ▢1 red bell pepper, chopped – ▢3 large cloves garlic, minced – ▢2 tsp fresh ginger, peeled and grated or minced – ▢1 pound ground turkey – ▢1 zucchini squash, chopped – ▢2 cups chicken broth – ▢1 (15-oz) can full-fat coconut milk – ▢2 Tbsp red curry paste – ▢1 tsp fish sauce, optional – ▢1 Tbsp pure maple syrup, optional – ▢5 ounces baby spinach, optional
Put the chopped onion in the big pot and stir it around a few times. There should be no more pink onion after 5 to 8 minutes of cooking. It should start to turn a little brown.
Use a rubber spatula or wooden spoon to break it up and mix it with the veggies.Now add chicken soup, coconut milk, red curry paste, fish sauce, and pure maple syrup.
Boil the soup all the way through. Turn down the heat to medium-low, and let the soup cook at a slow boil for 7 to 8 minutes, uncovered.
The zucchini should be cooked but still al dente. Add the baby spinach and stir it in. Keep cooking for about two minutes, or until the spinach has softened.