In a large soup pot, cook the chopped bacon over medium heat until it’s crispy. Remove the bacon and place it on a plate lined with paper towels to absorb excess fat.

In the same pot, using the bacon fat, add the diced onion and sauté until it becomes translucent, about 3-4 minutes.

Push the onion to the side of the pot. Add the ground turkey and cook, breaking it apart with a spoon, until no longer pink, about 5-7 minutes.

Stir in the minced garlic, diced carrots, chopped celery, chopped potatoes, and zucchini, cooking until the vegetables start to soften.

Pour in the coconut milk and chicken broth, stirring to combine all the ingredients well.

Add the fresh thyme and oregano, then season with salt and pepper to taste.

Bring the soup to a gentle simmer and let it cook for about 20 minutes or until the potatoes are fork-tender.

Stir through the crispy bacon and serve hot.