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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.97 Kcal (1059 kJ) | ||
| Calories from fat | 77.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.56g | 13% | |
|---|---|---|---|
| Sodium | 180.46mg | 8% | |
| Potassium | 391.6mg | 8% | |
| Total Carbs | 13.43g | 4% | |
| Sugars | 4.12g | 16% | |
| Dietary Fiber | 5.09g | 20% | |
| Protein | 7.44g | 15% | |
| Vitamin C | 32.8mg | 55% | |
| Vitamin A | 1mg | 35% | |
| Iron | 8.4mg | 47% | |
| Calcium | 87mg | 9% | |
| Amount Per 100 g | |||
| Calories | 82.81 Kcal (347 kJ) | ||
| Calories from fat | 25.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.8g | 13% | |
|---|---|---|---|
| Sodium | 59.08mg | 8% | |
| Potassium | 128.19mg | 8% | |
| Total Carbs | 4.39g | 4% | |
| Sugars | 1.35g | 16% | |
| Dietary Fiber | 1.66g | 20% | |
| Protein | 2.43g | 15% | |
| Vitamin C | 10.7mg | 55% | |
| Vitamin A | 0.3mg | 35% | |
| Iron | 2.8mg | 47% | |
| Calcium | 28.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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