- Rating:
- Servings:
- 8 (1 cup servings)
- Difficulty:
- Total Time:
- Recipe By:
- Cheryl Forberg
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 8 medium Sweet Baby Carrots chopped
- 1 stalk Organic Celery chopped
- 1 medium Organic Yellow Onion finely chopped
- 1 medium Organic Bell Pepper green, and finely chopped
- 1 tablespoon Organic Ginger minced
- 1 tablespoon Organic Garlic minced
- 1 tablespoon Curry Powder
- 3 large Organic Tomatoes chopped or 2 cups tomato sauce
- 1 leaf Bay Leaves
- 4 cups Fat-Free Chicken Stock or vegetable broth
- 1 large Organic Sweet Potatoes peeled and cut into 1/2-inch dice (about 8 ounces)
- 1 package Ready-to-Eat Edamame Soybeans (3 pack) 12 oz. about 1.5 cups
- 3 tablespoons Almond Butter creamy or crunchy
- 1/4 cup Organic Cilantro chopped fresh
- 4 ounces Organic Spinach leaves or other fresh greens, torn into bite-sized pieces (about 4 cups)
- Salt and Pepper to taste
Directions
Heat olive oil in a 4-quart saucepan or Dutch oven over medium heat. Add carrots, celery, onion, bell pepper and sauté until soft and translucent, about 5 minutes.
Add ginger, garlic and curry powder and sauté until fragrant; do not brown garlic. Add tomatoes and bay leaf. Cook, uncovered, until juices are slightly reduced, about 3 minutes.
Add broth and bring the mixture to a boil. Reduce heat to low and add sweet potatoes. Simmer for about 5 minutes. Stir in edamame and almond butter until combined. Cook until heated through, about 2 minutes. Stir in cilantro and spinach. Season with salt and pepper.
