In a large stockpot, heat 2 tablespoons of olive oil over medium-high heat. Add 3 minced garlic cloves and 1 chopped onion. Sauté for 3-4 minutes until translucent.

Add 1 diced red bell pepper and 1 peeled and diced sweet potato. Sauté for another 3-4 minutes until softened.

Stir in 2 tablespoons of red curry paste and cook for 1 minute to release aromatic oils.

Pour in 1 can of coconut milk and 4 cups of vegetable stock, whisking thoroughly. Bring to a gentle boil.

Add your choice of frozen potstickers to the boiling soup, reduce heat, and let it simmer for 6-8 minutes.

Stir in 2 cups of fresh spinach and the juice of 1 lime, allowing the spinach to wilt over low heat for 1-2 minutes.

Ladle the hot soup into bowls and garnish with fresh chopped cilantro.