Heat a large pot over medium-high heat for about a minute. Add 2 tablespoons of oil and heat it until it becomes hot, about 30 seconds.

Add the ground turkey to the pot and cook, breaking it apart as it cooks. Continue cooking until it is done, approximately 4 to 5 minutes. Remove from the pot and set it aside for later use.

In the same pot over medium heat, add the remaining oil, onions and  carrots. Cook until they become soft and brown at the edges, about 4 to 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. If you are using flour, stir it into the mixture and continue cooking for an additional 1 to 2 minutes.

Add the tomato paste, cumin, chili flakes and salt. Stir everything together until well combined.

Add the white beans into the pot.

Gradually add the chicken broth in small splashes, making sure to stir continuously as you do so. Bring it to a boil, then lower the heat to a simmer.

Return the cooked meat to the pot. Partially cover it and let it cook for 20 minutes, stirring occasionally.

Add the kale and continue cooking until it wilts, about 5 minutes.

Gently stir the herbs and lemon juice into the pot.

Taste the broth and adjust the flavor by adding more salt, cumin, and lemon as needed until it has a lively and bright taste.

When serving, you can sprinkle more red-pepper flakes.

Enjoy!