Creating Thai Curry Potato Soup is simple if you follow these steps:

1. Heat the Oil: In a large pot, heat the coconut oil over medium heat.

2. Sauté Aromatics: Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

3. Add the Curry Paste: Incorporate the red curry paste into the mixture. Stir well to combine for about 1-2 minutes.

4. Add Potatoes and Broth: Add the diced potatoes to the pot. Pour in the vegetable broth and bring the mixture to a boil.

5. Simmer: Reduce the heat to a simmer, cover, and let it cook for about 15 minutes until the potatoes are tender.

6. Add Vegetables: Stir in the sliced carrots and diced bell pepper. Continue to simmer for an additional 5 minutes.

7. Incorporate Coconut Milk: Pour in the coconut milk and mix well. Let the soup heat through without boiling for about 3-5 minutes.

8. Add Spinach: Toss in the fresh or frozen spinach, stirring until wilted if fresh or heated through for frozen.

9. Season: Stir in the lime juice and season with salt and pepper to taste.

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