Dice onion, peppers, carrots, jalapeño and sweet potato. Set aside.
Mince garlic and set aside.
Heat up 1 tbsp olive oil in a large stock pot and saute onion, peppers, carrots, jalapeño until soft, 5-8 minutes. Remove from pan and set aside.
In the same pot, brown ground turkey until no longer pink. Then, add back sauteed vegetables, raw diced sweet potato, uncooked minced garlic and stir.
Add canned tomato, tomato paste, stock, and spices.
Bring to a boil then reduce to a simmer for at least one hour. Flavor will continue to develop the longer it simmers.
When ready to serve, spoon into bowls and garnish with chopped cilantro, fresh squeeze of lime, sliced jalapeño, avocado pieces and dollop of chilled coconut cream.