1sweet potatoscrubbed and chopped into bite sized chunks
2tablespoonred curry paste
1(14 ounce)can unsweetened coconut milk
4cupsvegetable stock
1(13 ounce)package potstickers
2heaping cupsfresh spinach
Juice of 1 lime
fresh cilantrofor garnish
Instructions
To make the soup, heat olive oil in a large stockpot or Dutch oven over medium- high heat. Add the garlic, onion, red bell pepper and sweet potato. Cook, stirring occasionally, until softened, about 3 to 4 minutes.
Stir in the curry paste and cook for an additional minute. Add the coconut milk and vegetable broth. Whisk to combine.
Bring the mixture to a boil, add the potstickers and reduce heat to a simmer. Cook, until slightly thickened, about 6 to 8 minutes. Add the spinach and lime juice and stir until the spinach is wilted.
Garnish with fresh cilantro and serve immediately.
Notes
Use fresh or frozen potstickers for this recipe. Any flavor tastes great - chicken, pork or vegetable.
You can store this soup in a sealed container in the refrigerator for up to 3 days. Reheat just prior to serving.