Thai Coconut Pot Sticker Soup - Susie L

2 Tbsp extra virgin olive oil
2 cloves garlic, minced
1 medium onion, diced
1 medium red bell pepper, diced
1 sweet potato, peeled and chopped into bite sized chunks
2 Tbsp red curry paste
1 14 oz can unsweetened coconut milk
4 C vegetable broth
1 13 oz pkg pot stickers (pork, chicken or vegetable)
2 heaping cups of spinach
Juice from 1 lime
Fresh cilantro, for garnish

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 - 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 pot stickers and reduce heat to simmer. Cook, until slightly thickened, about 6 - 8 minutes. Add the spinach and lime juice and stir until the spinach is wilted. Garnish with fresh cilantro and serve immediately.

You can store this soup in a sealed container in the refrigerator for up to 3 days.