• Wash and dry produce. • Core, deseed, and dice bell pepper into 1/2-inch pieces. Peel sweet potato if desired, then dice into 1/2-inch pieces. Peel and grate or mince garlic and ginger. Halve, peel, and finely dice half the onion (whole onion for 4 servings). Zest and quarter lime. • In a small bowl, combine cornstarch with 1 TBSP water (2 TBSP for 4). Set aside.

• Heat a drizzle of oil in a large pot over medium-high heat. Add bell pepper and sweet potato; season with 1/4 tsp salt (1/2 tsp for 4 servings) and pepper. Cook, stirring occasionally, until lightly browned, 4-6 minutes. • Stir in cauliflower rice until incorporated. Transfer to a plate.

• Heat a drizzle of oil in same pot over medium-high heat. Add garlic, ginger, and onion. Cook, stirring, until fragrant, 1-2 minutes.

• Add turkey* to pot with aromatics. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with curry powder, 1/4 tsp salt (1/2 tsp for 4 servings), and pepper. Swap in chicken for turkey. (No need to break up meat into pieces!)

• Thoroughly shake coconut milk in container before opening. • Transfer veggies to pot with turkey mixture. (TIP: If cornstarch in mixture has settled, give it another stir now.) Stir in stock concentrates, cornstarch mixture, coconut milk, chili sauce, 11/2 cups water (3 cups for 4 servings), and 1 TBSP sugar (2 TBSP for 4). Bring to a boil, then reduce to a low simmer. Cook until flavors meld and sweet potato is tender, 4-5 minutes. TIP: If soup seems too thick, add more water a splash at a time as needed.

• Stir juice from two lime wedges (four wedges for 4 servings) into soup. Season with salt and pepper to taste. • Divide between bowls. Garnish with lime zest to taste. Serve with any remaining lime wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.