Spinach Coconut Soup

• 3 garlic cloves, crushed

• 2 bags spinach, roughly chopped

• 1 can coconut milk

• 2 small to medium onions, chopped

• 1 small potato, chopped

• 2 TBSP olive oil

• 2 inches fresh ginger, grated

• 1/2 tsp each: cumin, coriander, tumeric

• 4 quarts broth (veggie, miso, beef, chicken, whatever)

• salt and pepper

• 1-2 TBSP lime juice

  Saute the garlic, onions, and ginger in the olive oil for a few minutes. Add the cumin, coriander, and tumeric, and saute for another few minutes. Add he potatoes and veggie broth, and cook until you can pierce the potatoes with a fork. Add he coconut milk, spinach, and lime juice, and cook a few minutes. Blend with an immersion blender (or transfer to a blender or food processor.) Add salt and pepper as needed.