Thai Coconut Curry Potsticker Soup

Heat a soup pot or Dutch oven over medium heat. Once heated, add coconut oil then onion, garlic, chili pepper and ginger. Sauté until fragrant (1-2 minutes) then add mushrooms and bell pepper. Sauté for 5-7 minutes until veggies are soft. Add sweet potato and spinach and stir to combine until the spinach is wilted. Add in lime, coconut milk, curry sauce, and broth. 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. They should be heated through in 5-7 minutes. Serve immediately and garnish with cilantro and a squeeze of lime!