Heat olive oil in a 4 quart saucepan or Dutch oven over medium heat. Add onion, bell pepper, carrot and celery; saute until soft & translucent, about 5 minutes.
Add garlic, ginger and curry powder and saute until fragrant about 1 minute; do not brown garlic. Add tomatoes and bay leaf, cook uncovered, until tomatoes are slightly reduced, about 3 minutes.
Add broth and sweet potatoes and bring to a boil. Reduce heat to low and simmer about 8 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.
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|Serving Size: 1 Serving (868g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 157 (27%)|
|Amt Per Serving||% DV|
|Total Fat 17.5g||23 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 238.4mg||8 %|
|Potassium 2357mg||62 %|
|Total Carbohydrate 88.9g||26 %|
|Dietary Fiber 21.7g||87 %|
|Sugars, other 67.2g|
|Protein 29.8g||43 %|
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Calories per serving: 591
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