Ingredients

The following ingredients have 4 Servings
  • 2 pounds sweet potatoes, halved lengthwise (about 2)
  • 1/2 cup water
  • 1 tablespoon oive oil
  • 2 teaspoons chilpotle chile powder
  • 3 cups canned great northern beans, undrained (about 1 1/2 cans)
  • 1 quart vegetable broth
  • 1/4 cup Instantly Fresh Guacamole Blend Freeze-Dried Herbs (*substitution directions at bottom of recipe)
  • 1/4 cup olive oil
  • 1/2 cup fresh cilantro leaves (small, tender parts of stalks okay)
  • 1/4 cup nstantly Fresh Guacamole Blend Freeze-Dried Herbs (*substitution directions at bottom of recipe)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon salt

Instruction

  • 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 vegetable broth, pulse until smooth. Add to stock pot.
  • Scoop sweet potatoes out of skin and add to blender with remaining vegetable 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. If soup seems too thick add additional water or vegetable broth to suit preferences.
  • To prepare Chimichurri, add olive oil, fresh cilantro, 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.
  • If you can't find Instantly Fresh Guacamole Blend, use this as substitute: For Soup, instead of 1/4 cup Guacamole Blend, use 3 tablespoons finely chopped cilantro, 1 teaspoon onion powder, 1/2 teaspoon dried red pepper flakes, 2 teaspoons minced garlic For Chimichurri, instead of 1/4 cup Instantly Fresh Guacamole Blend, use 3 tablespoons finely chopped cilantro, 1 teaspoon onion powder, 1/2 teaspoon dried red pepper flakes, 2 teaspoons minced garlic