Heat the avocado oil in a dutch oven or large pot over medium heat until shimmering.
Add the diced onion and minced garlic and sauté, stirring occasionally, until the onion is softened and translucent, about 3 minutes.
Add the ground turkey and let it sear without stirring for about 2 minutes, then flip and sear 1 more minute; use a spatula to break the meat into small pieces as it browns.
Stir in the grated ginger and ground turmeric, then add the chopped carrots, zucchini, chopped broccolini, chicken broth, coconut milk, fish sauce, lime juice, and sea salt; mix to combine.
Cover the pot and bring the soup to a full boil, then reduce heat to a simmer and cook 10 to 20 minutes, until the vegetables are tender and the turkey is cooked through.
Taste and adjust seasoning with additional lime juice, fish sauce, or sea salt as desired, then serve warm.
