Heat the olive oil in a large pot over medium heat.

Add the diced onion and cook, stirring occasionally, until it becomes soft and translucent, about 5 minutes.

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Add the curry powder and turmeric to the pot, stirring to coat the onions, garlic, and ginger.

Pour in the coconut milk and vegetable broth, stirring to combine all the ingredients.

Bring the mixture to a simmer, then add the sliced carrot and cubed potato.

Let the soup simmer for about 15 minutes until the vegetables are tender.

While the soup simmers, prepare the dumplings by mixing all-purpose flour, baking powder, and salt in a medium bowl.

Slowly add water to the flour mixture while stirring until a dough forms.

Once combined, use your hands to shape small dumplings about an inch in diameter.

Once vegetables are tender, gently drop dumplings into simmering soup.

Cover pot and let dumplings cook for about ten minutes or until they float to top.

Stir in chopped spinach, soy sauce, salt, and black pepper; cook for an additional two minutes until spinach wilts down beautifully.

Taste your creation and adjust seasoning if necessary.

Garnish with chopped fresh cilantro before serving.