Ingredients

2 T low sodium soy sauce

1 onion, chopped

2 small sweet potatoes, diced

1 large carrot, sliced

1 celery stalk, sliced

1/2 red bell pepper, diced

1 lb small shrimp, cleaned and deveined

1 15 oz can crushed tomatoes

32 oz low sodium veg stock

1 15 oz can low sodium garbanzo beans, drained and rinsed

1/2 cup chopped fresh cilantro

3 T natural peanut butter

2 t curry powder

Preparation

  1. heat 1/2 c water add soy sauce in large pot
  2. add onion and sweet potatoes. cook for 5 min over high heat, stir occasionally
  3. add carrot, celery, pepper. cover and cook 3 min
  4. add shrimp and cook until no longer white, about 5 min 5.stir in tomatoes, stock, beans, and cilantro
  5. blend peanut butter with 1/3 cup water and curry powder. add to soup
  6. stir to mix well. cover and simmer ten minutes
  7. serve in 1 cup servings