In a large pot, heat olive oil over medium heat until shimmering. Add diced onion and sauté until translucent, about 5 minutes. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.

Sprinkle in curry powder and turmeric into the pot. Stir for 1-2 minutes, allowing the spices to toast until aromatic.

Pour in coconut milk and vegetable broth, stirring to combine. Bring to a gentle simmer.

Add sliced carrot and cubed potato. Cook for about 15 minutes, or until both vegetables are tender.

In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add water, mixing until a soft, sticky dough forms.

Fold in fresh spinach, soy sauce, and additional salt and pepper into the soup. Let it simmer for another 2-3 minutes.

Drop spoonfuls of dumpling dough into the simmering soup. Cover the pot and let the dumplings cook for 10-12 minutes until fluffy.

Once cooked, taste the soup and adjust seasoning as desired. Garnish with fresh chopped cilantro before serving.