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
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.