Vegan Chipotle Sweet Potato Soup with Cilantro Chimichurri

Serves 6 | Finish in 40 minutes

Curiously crunchy, packed with protein and wholesomely sweet, this is all you'll ever need in a soup!


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


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.