1 Heat olive oil in large saucepan over medium heat. Sauté onion, garlic and ginger for 5 minutes, or until softened. Add the curry paste, kaffir lime leaves, turmeric and tofu, and stir to combine.
2 Add potato, coconut milk and stock to pan with 1 cup of water. Simmer for 10 minutes, or until potato is soft, then remove from heat and cool for a few minutes.
3 Pick out tofu and kaffir lime leaves; set aside. Transfer potato and liquids to blender and blitz until smooth. Return to pot, add the tofu (discard the kaffir lime), and place over a medium heat. Add the capsicum, peas and spinach; cook for 2 minutes.
4 Divide the soup among four serving bowls. Top with carrot, cabbage and coriander, and serve with lime wedges.