Asian Dumpling Soup with Vegetables

I found a recipe on the Tasty Kitchen website that looked good and easy sometime last year, and have been making it with my adaptations ever since.  It truly is quick, easy, and oh so yummy!  What can be easier than opening up some cans of broth and dumping in a frozen bag of Chinese potstickers?  There are minimal veggies to chop as well, but believe me, it comes together so fast, and is a family favorite for sure.

Asian Dumpling Soup with Vegetables

1 (48 oz.) box of chicken broth (or 48 oz. worth of canned broth)
1 can of coconut milk
1/2 to 3/4 tsp. of curry powder (to your taste)
1 or 2 carrots, sliced on the diagonal
1 bag of frozen Chinese dumplings (such as pork, chicken, shrimp, veggie, etc...mine was a 20 oz. bag of pork and veggie dumplings)
1 or 2 mushrooms thinly sliced
1 or 2 green onions sliced on the diagonal
1/2 cup fresh spinach leaves

Pour the broth, coconut milk, and curry powder into a pot and bring to a gentle boil over medium high heat. Add the carrots. Reduce heat and simmer for 2-3 minutes. Add the dumplings and mushrooms and simmer for about 8 minutes. (Do not cook the dumplings at a rapid boil or they will break open.) Add the green onions and spinach leaves and continue to simmer for about two minutes longer, or until the dumplings are heated through and the vegetables are tender enough.
Enjoy!