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Brown the lamb until no longer pink. Add in the oregano, garlic powder, onion powder, and salt. Stir and set aside.
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Add the avocado oil to a large stock pot and saute the chopped carrots, celery, and onion for 4-5 minutes.
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Pour the bone broth into the pot and bring to a boil.
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Add in the sweet potato noodles and the coconut milk/cream. Stir, cover and simmer on low heat for 10 minutes.
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Remove the lid and add the ground lamb into the pot. Simmer for 4-5 minutes more.
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Remove from heat and serve immediately. Top with chopped avocado for garnish if desired.