Meal Kit
Roasted Sweet Potato Tortilla Soup
with avocado crema
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} caloriesVegetarian
Chef
Nigel Palmer
Soup is for all times and for all seasons, but this soup sings of summer to us. The sweet potato, firm outside and tender inside, living up to its name by lending a sweet touch to the proceedings. Slightly spicy poblano and sweet corn are obvious sunshine and lazy days ingredients… but the sour cream, guacamole, and tortillas on top? Our bowl is already clean: Summer soups sooth so splendidly. Tip: Having trouble cutting that wobbly sweet potato? Trim off 1/4" along its length and cut that section into 1/2" dice. Turn sweet potato onto its flat side. You now have a flat base to work from while you dice remaining sweet potato.
In Your Box (serves 2)
- 18 oz. Sweet Potato
- 5 oz. Corn Kernels
- 1 Poblano Pepper
- 1 Lime
- 2 oz. Classic Guacamole
- 1 Shallot
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1 oz. Sour Cream
- 1 oz. Tortilla Strips
- 2 tsp. Mirepoix Broth Concentrate
- 1 Tbsp. Taco Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories550
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Carbohydrates89g
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Net Carbs74g
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Fat21g
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Protein10g
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Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Medium Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Roast the Sweet Potato
Peel sweet potato and cut into 1/2" dice.
Place sweet potato on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into sweet potato.Spread into a single layer. Roast in hot oven until tender, 18-20 minutes.While sweet potato roasts, continue recipe. -
2 Prepare the Ingredients
Halve lime. Cut one half into wedges and juice other half.
Peel and mince shallot.Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. -
3 Start the Soup
Place a medium pot over medium heat and add 2 tsp. olive oil.
Add shallot and poblano pepper to hot pot and stir occasionally until softened, 3-4 minutes.Stir in taco seasoning and corn until aromatic, 30-45 seconds. -
4 Finish the Soup
Add 2 cups water, mirepoix base, 1/4 tsp. salt, and a pinch of pepper to hot pot. Bring to a simmer.
Once simmering, stir occasionally until vegetables are tender, 3-4 minutes.Stir in roasted sweet potato. Remove from burner.While soup simmers, make avocado crema. -
5 Make Avocado Crema and Finish Dish
In a mixing bowl, combine sour cream, guacamole, and 1 tsp. lime juice.
Plate dish as pictured on front of card, topping soup with tortilla strips and avocado crema. Squeeze lime wedges over to taste. Bon appétit!
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