Epic Healing Soup

42 oz EPIC Bone Broth (Turkey Cranberry Sage) (EPIC)
1 8 oz can Coconut Milk
3 (1 – inch) chunk Fresh Ginger
1 Shallot, peeled and chopped
2 Teaspoons Lime Zest
Juice of two Limes
1 Stalk Lemongrass

1 Fresh Turmeric Chunk (2 inches)
1 Teaspoon Salt
1 Sweet Potato
1 Zucchini
16 oz Ground Turkey

2 Tablespoons Olive Oil

5 Leaves of Fresh Basil

Seasoning for Ground Turkey:

1 Teaspoon Salt
1 Teaspoon Pepper
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder

1/2 Teaspoon Red Chili Flakes

1. Preheat the oven to 375F
2. In a large pot add broth, coconut milk, minced ginger, minced turmeric, lime zest, lime juice, lemongrass (peeled and rolled with a rolling pin, cut into pieces), shallot and salt.
3. Bring to a low boil over medium heat then place on simmer for 50 minutes.
4. Using a potato peeler, peel the sweet potato and chop into small 1/2 cubes.
5. Chop zucchini into 1/2 cubes. Add parchment paper to a cookie sheet and add sweet potatoes,  zucchini, and 1 tablespoon olive oil. Bake for 25 minutes. Mix around half way through.
6. In a medium bowl add turkey and all seasonings, mix well.  Form into 1 1/2 inch balls.
7. Add 1 tablespoon olive oil to a large pan with a lid over medium heat. Add turkey balls to the pan, constantly turning the turkey balls every few minutes. Cook for 15 to 20 minutes, until the turkey is cooked thoroughly.
8. Once the broth has simmered for 50 minutes, remove lemongrass stalk and add turkey balls, zucchini and sweet potatoes.
9. Top with fresh basil and enjoy.