Coconut Curry Potsticker Soup

Heat a soup pot or Dutch oven over medium heat. Once heated, add coconut oil then onion, garlic, bell pepper, chili pepper and ginger. Sauté until fragrant (3-4 minutes) then add mushrooms. Sauté for 5-7 minutes until veggies are soft. Add sweet potato and curry paste/soy sauce or curry sauce and stir to combine. Add in coconut milk and broth then bring to a boil then let it simmer on low and covered for 10-15 minutes or until potatoes are soft. Bring back to a boil and add your potstickers, lime juice and spinach. They should be heated through in 5 minutes. Serve immediately and garnish with cilantro and a squeeze of lime!