Firefly Sweet Potato Chowder

I love potato soups, so I was excited to give this a try from Happy Herbivore Meal Mentor. I've adapted it a bit. Great as a side or an entree.

Ingredients:
oil
1 onion, diced 
2 sweet potatoes, baked
water 
1 quart vegetable broth 
1-15 oz can corn  
½ cup (lite) coconut milk 
2 cups prepared chickpeas 
8-oz guacamole 
1 bunch green onions, sliced

Directions:

1. After baking potatoes, dice one and puree the other with some water in a blender.
2. Sauté onions in oil until translucent. 
3. Add pureed sweet potato, 3 cups broth, and corn. 
4. Cover and bring to a boil. 
5. Reduce heat and simmer 10 minutes. 
6. Stir in coconut milk and  chickpeas. 
7. Use and immersion blender to make creamy.
8. Stir in diced sweet potatoes. 
9. Add remaining broth to thin as desired.  
10. Cover and heat over low until fully warm. 
11. Ladle into bowls. 
12. Top with guacamole and green onions.

Notes:

• Serves 4
• Per serving: 410 calories, 14.9g fat, 57.1g carbs, 12.2g fiber, 4.9g sugars, 17.4g protein
• Great served with crackers or baked tortilla chips.