Curry Shrimp Chowder


1 tablespoon extra virgin olive oil
1 medium red onion, chopped
1 medium bell pepper, chopped
½ cup celery, chopped
3 garlic cloves, minced
2 tablespoon ginger, minced
¼ teaspoon kosher salt
1 tablespoon curry powder
1 cup canned tomato sauce
3 ½ cups low sodium or homemade chicken or vegetable broth
3 tablespoon crunchy or creamy almond butter
1 lb raw shrimp, peeled, deveined and cut into bite-sized chunks
1 ½ cups frozen edamame
3 cups baby spinach or other chopped fresh greens


Heat olive oil in a large soup pot or Dutch oven. Add onion, bell pepper, and celery, sauté until softened, about 5 minutes. Add garlic, ginger, salt, curry powder; cook for an additional 3 minutes. Add tomato sauce and broth and bring to a simmer. Whisk in almond butter until well blended. Add seafood and edamame cook until heated through. Allow stew to simmer for about 15 minutes (or longer if desired). Stir parley and spinach

Nutrition Info Per Serving:

Calories: 327

Total Fat: 16 grams

Saturated Fat: 2 grams

Total Carbohydrate: 20 grams

Protein: 27 grams

Sodium: 634 milligrams

Cholesterol: 120 milligrams

Fiber: 4 grams
Calcium: 161 milligrams
Folate: 30 mcg
Omega-3: 120 milligrams

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