Coconut curry Potsticker Soup

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• 2 tablespoons coconut or olive oil
•  1 yellow onion diced
•  1 sweet potato peeled and cut into cubes
•  4-5 large carrots cut into bite sizes pieces
•  1 bell pepper diced or 6-10 ounces of jar roasted red peppers (I like Mezzetta). 
•  1 cup sliced mushrooms (optional)
•   2 -3 cloves garlic minced
•  2 teaspoons fresh ginger peeled and diced (ground ginger is fine if you don't have fresh- start with 1 teaspoon to taste)
•   Red chili flakes to taste
•  2 tablespoons garam masala
•  1 - 3 tablespoons curry powder
•  1 teaspoon cumin
•  If you don’t have garam masala, curry and cumin use 2-4 tablespoons of curry paste
•  2 cans coconut milk or coconut cream (for a richer base I use cream)
•  3 cups chicken broth
•  Juice from 1 lime
•   1 16 oz bag of frozen potstickers (I use the chicken ones from Trader Joes)
•  2-3 cups fresh spinach
•   Kosher salt & pepper to taste
•  Cilantro and lime to garnish

1. Heat oil in soup pot or Dutch oven over medium heat.
2. Once heated, add onion, garlic, ginger, red pepper flakes, garam masala, curry powder and cumin. Sauté until fragrant (1-2 minutes)
3. Add carrots, sweet potato, mushrooms and bell pepper (if you are using jar roasted peppers wait until you add potstickers to add them). Sauté for 5-7 minutes.
4. Add a dash if kosher salt and pepper and more olive oil if needed.
5. Add broth, coconut milk/cream, and lime juice. Bring to a boil then taste and adjust seasonings - add more curry powder, garam masala and red pepper flakes, salt and pepper if needed. Let simmer on low and covered for 10-15 minutes or until potatoes and carrots are soft.
6. Bring back to a boil and add spinach and frozen potstickers. Potstickers should be heated through in 5-7 minutes.  
7. Serve immediately and garnish with cilantro and a squeeze of lime!

Enjoy!