In a Dutch oven pot, heat oil over medium-high heat. Add shallots, carrots, and bell peppers, and sauté for 5 minutes.
1 cup shallot, ¾ cup carrots, 1 medium portobello , ½ cup red bell pepper, 2 tablespoon olive oil
Add mushrooms and cook until they release more liquid. Then, add garlic and lime zest, followed by herbs and spices, and sauté for an additional 5 minutes.
4 teaspoon fresh garlic, 2 teaspoon smoked paprika, 2 teaspoon Italian herbs, 1 teaspoon lime
Pour in broth, add sage, bay leaves, rosemary, potatoes, and beans. Bring to a boil, then reduce heat and simmer for 20-25 minutes until potatoes are tender.
1 teaspoon dry sage, 1 can (14 ounce) white beans, ½ pound sweet potato, 1 rosemary stalk, 2 small bay leaves, 3 cups vegetable broth
Stir in coconut milk, simmering slowly for 10 minutes. Add spinach and serve garnished with cilantro and additional fresh herbs. Discard the bay leaves.
2 cup fresh baby spinach, ½ cup coconut milk
