Coconut curry potsticker soup

One of my favorite soups I make every year as soon as fall comes around! This Coconut Curry Potsticker Soup is jam packed with flavor and has tons of veggies. I use veggie potstickers to keep this recipe vegetarian, but feel free to use any frozen potstickers you like! It’s SO freaking good and easy 👏🏼 Ingredients: 1 tbsp coconut oil 1 yellow onion, diced 3 cloves garlic, minced 2 tsp fresh ginger, peeled and grated 1 red Thai chili or 1/2 jalapeño, minced (optional- will make it spicy!) 1 bell pepper, diced 8 oz white mushrooms, diced 1 sweet potato, peeled and cut into cubes 3 cups fresh spinach 1 can coconut milk 1/2 cup Trader Joe’s Red Curry Sauce or 2 tbsp red curry paste + 1 tbsp soy sauce 4 cups vegetable broth Juice from 2 large limes 1 16 oz bag of frozen potstickers, I used the veggie ones from Traders Kosher salt & pepper to taste Cilantro and lime to garnish Instructions: 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!

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