Step 1

Sauté the Vegetables:Heat olive oil in a large stockpot or Dutch oven over medium-high heat.

Step 2

Add the garlic, onion, red bell pepper, and sweet potato. Cook, stirring occasionally, for 3–4 minutes, or until the vegetables are softened.

Step 3

Build the Broth:Stir in the red curry paste and cook for 1 minute until fragrant.

Step 4

Add the coconut milk and vegetable stock, whisking to combine.

Step 5

Cook the Potstickers:Bring the mixture to a boil, then add the potstickers.

Step 6

Reduce the heat to a simmer and cook for 6–8 minutes, or until the soup is slightly thickened and the potstickers are cooked through.

Step 7

Add Spinach and Lime:Stir in the fresh spinach and lime juice. Cook for 1–2 minutes, or until the spinach is wilted.

Step 8

Garnish and Serve:Ladle the soup into bowls and garnish with fresh cilantro.

Step 9

Serve immediately and enjoy!