Add the coconut milk to a large pot and set to medium-high. Finely chop the bell peppers and add to the pot, along with the chicken broth.

Wash and cut the potatoes into 1-inch cubes and add to the pot. Once the liquid is boiling, change the heat to medium.

Add all the rest of the ingredients except the spinach and let simmer covered, stirring occasionally, until the potatoes are soft (15-20 minutes).

Once the potatoes are done, smash some against the side of the pot to help thicken the stew. If this fails to make an adequately creamy soup, take out 1-2 cups and blend before adding back into the soup pot.

Once thickened, add the spinach and stir until wilted. Serve.