Vegan Chipotle Sweet Potato Soup with Cilantro Chimichurri

If you’ve ever heard the expression, ‘to sell one’s birthright for a bowl of soup,” my recipe for Chipotle Sweet Potato Soup with Cilantro Chimichurri may actually convince you it’s worth the price! Slightly spicy while simultaneously smoky and just a tad sweet, a big hearty bowl of this meat-free, dairy-free, vegan soup will get you warmed up and keep you filled up until the next meal!

Nutrient-rich sweet potatoes blended into vegetable stock make up the bulk of this super simple soup recipe. Pureed white navy beans have been added for additional protein and fiber and help boost this soup into a full-fledged meal appropriate for vegans, vegetarians or anyone looking for a nutritious meatless option.

For flavor, chipotle chili powder is “bloomed” in the stock pot before adding any of the other soup ingredients. This step helps to magnify the depth and complexity of the spice. Chipotle peppers are actually smoked ripe jalapeno peppers and the flavor of the ground chili powder really opens up with this front-end technique. 

Chipotle Chili Powder Bloom

Another little flavor trick up my sleeve is to use Instantly Fresh Guacamole Blend in both the soup and the quick-fix Cilantro Chimichurri.  The freeze-dried assortment of ingredients in this newer Instantly Fresh product includes red onion, garlic, cilantro, lemon peel, tomato and more – it’s so convenient to avoid digging around in my produce bin for little bits of “this and that’s” needed for the soup. Instantly Fresh Guacamole Blend is definitely not limited to dip making– try it in soups, stews, casseroles, stir-frys, skillet dinners and more.

Instantly Fresh Guacamole Blend

I think you’ll agree, the bright, citrus taste of the Cilantro Chimichurri is a yummy contrast to the more scarf-and-sweater vibe of the sweet potato soup. Plus, it adds a drizzle of heart-healthy olive oil to a soup recipe that is nearly fat-free.  Blend up a batch of Cilantro Chimichurri for the soup and keep the leftovers to dress up steak, sandwiches, pasta and more.

Vegan Chipotle Sweet Potato Soup with Cilantro Chimichurri

Serves 6 | Finish in 40 minutes
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Curiously crunchy, packed with protein and wholesomely sweet, this is all you'll ever need in a soup!

Ingredients

2 pounds sweet potatoes, halved lengthwise (about 2)
1/3 cup water
1 tablespoon olive oil
2 teaspoons ground Chipotle Chile pepper
1 15-oz can great northern beans (undrained)
1 quart (4 cups) vegetable stock (eg: homemade, canned or reconstituted)
¼ cup Instantly Fresh Guacamole Blend

For Chimichurri:

¼ cup olive oil
½ cup cilantro leaves
¼ cup Instantly Fresh Guacamole Blend
2 tablespoons lime juice
2 tablespoons white wine vinegar
¼ teaspoon salt

Directions

Slice potatoes in half lengthwise. Place potatoes, cut sides down, in an 11 x 7-inch microwave-safe baking dish. Add 1/3 cup water; cover with plastic wrap. Microwave at HIGH 15 minutes or until potatoes are tender. Cool slightly, discard potato skins.
Heat stock pot over medium-high heat. Add oil; swirl to coat. Add chipotle chili powder and sauté 1 minute or until fragrant. 
Place undrained beans in blender with approximately ½ cup of chicken broth, pulse until smooth. Add to stock pot.

Scoop sweet potatoes out of skin and add to blender with remaining chicken broth and ¼ cup Guacamole Blend herbs. Process until smooth, working in batches if necessary.
Add mixture to stock pot. Bring to simmer over medium heat, stirring frequently until hot, approximately 10 minutes.  If soup seems too thick add additional water or chicken broth to suit preferences.
To prepare Chimichurri, add olive oil, fresh cilantro, ¼ cup Guacamole Blend herbs, lime juice, vinegar and salt to blender. Pulse until mixture coarsely combined.
To serve, scoop soup into bowls and garnish with a dollop of Chimichurri.


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