Serves 6 

INGREDIENTS

1 tablespoon olive oil

1 medium red onion, finely chopped (about 1 1/2 cups)

1 medium red bell pepper, chopped (about 1 1/4 cups)

1/2 cup chopped carrots

1/2 cup chopped celery

3 cloves garlic, minced

2 tablespoons peeled and minced fresh ginger

1 tablespoon curry powder

1 can (14.5 oz.) diced tomatoes

1 bay leaf

4 cups chicken or vegetable broth

1 sweet potato (12 oz.) peeled and cut into 1/2-inch pieces

2 cups shelled edamame

1/2 cup natural peanut butter, creamy

1/4 cup chopped fresh cilantro (optional)

1 bag (5 oz.) baby spinach leaves, torn into bite-sized pieces

INSTRUCTIONS

1. Heat olive oil in a 4-quart saucepan or Dutch oven over medium heat. Add onion, bell pepper, carrot and celery; sauté until soft and translucent, about 5 minutes.
2. Add garlic, ginger and curry powder and sauté until fragrant, about 1 minute; do not brown garlic. Add tomatoes and bay leaf; cook uncovered until tomatoes are slightly reduced, about 3 minutes.
3. Add broth and sweet potatoes and bring to a boil. Reduce heat to low and simmer about 12 minutes. Stir in edamame and peanut butter until combined. Cook until thoroughly heated, about 2 minutes. Stir in cilantro and spinach until spinach wilts. Season with salt and pepper.