Melt butter in a large Dutch oven over medium heat. Saute onions, garlic and ginger until soft and fragrant.
Add lime juice and sweet potatoes. Cook for 5 minutes to soften slightly. Stir in vegetable broth through chipotle chili powder. Bring to a boil. Continue to boil until sweet potatoes are soft and starting to fall apart (approximately 20 minutes, but times will vary depending on the size you cut your potatoes).
Meanwhile, in a medium skillet, cook chorizo over medium heat for approximately 10 minutes. Remove to a paper towel lined plate.
Using an immersion blender or a food processor, puree the sweet potato mixture, mixture will be the consistency of apple sauce.
In Dutch oven over low heat, stir in half & half. If you prefer to thin out your bisque, add additional vegetable broth or apple juice.
Ladle into serving bowls and top with chorizo, smoked paprika and a squeeze of fresh lime. Enjoy!
If you've tried this recipe, please come back to let us know how it was!
Looking for a healthier option? Omit chorizo or substitute soy chorizo. Plain Greek yogurt can also be substituted for half & half.