Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 1 sweet onion ( , chopped)
  • 3 garlic cloves ( , minced)
  • 1 tablespoon ground ginger
  • 1 lime ( , juiced)
  • 1 teaspoon lime zest
  • 2 inch large sweet potatoes ( , peeled and cut into 1 inch cubes)
  • 4 cups vegetable broth
  • 2 cups apple juice
  • 1/2 teaspoon ancho chili powder ( , more or less to taste)
  • 1/2 teaspoon chipotle chili powder ( , more or less to taste)
  • 4 links Mexican chorizo ( , casings removed)
  • 1 cup fat free half &half
  • limes ( , for garnish)
  • smoked paprika ( , for garnish)

Instruction

  • 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!