Melt the coconut oil in a large stockpot on medium heat.
Proceed to sautee the onions, garlic and bell peppers in the stockpot until they are soft and tender.
Stir in the passata and vegetable stock then bring to the boil and reduce to low heat.
Allow the passata/stock to simmer with the lid for 10mins so all of the ingredients are fully infused.
After 10 minutes remove the stockpot from the stove and carefully ladle the liquid contents into a blender. If the entire contents cannot hold then work in batches.
Add the almond butter and puree into a smooth consistency then transfer the soup back into the stockpot.
Season the soup with chilli, black pepper, sprigs of thyme and salt to taste.
Simmer for a total of 20 mins during the simmer time prepare the dumpling/spinners. You will be adding them 10 minutes into the simmering stage along with the potatoes.
Add the cassava flour to a medium bowl, use your hands to work ½ cup of water into the flour, add ½ cup at a time if needed until a large pliable dough ball is formed.
Pinch off a small piece of dough to form a disc shaped dumpling.To make the spinner pinch off some of the dough and roll between the palm of your hands - about 4cm long
Repeat the previous step with the remainder of the dough. Alternating between spinners and dumpling.
Carefully lower the dumpling/spinners along with the sweet potato into the stock pot and simmer for a further 10 minutes, stirring once.