This soup is packed with flavor. The combination of orange, ginger, and sweet potato is amazing! It’s relatively easy to make. Sweet potatoes are packed with fiber, beta-carotene (which the body converts to vitamin A), vitamin C, and potassium.
Serves 6
Ingredients
Soup
4 tablespoons unsalted butter
4.5 cups peeled, skinned red-skinned sweet potatoes (about 1.5 to 2 pounds)
1.5 teaspoons light brown sugar
2 cups chopped leeks (white and light green parts only - about 3 medium leeks)
2/3 cup finely chopped celery
3/4 teaspoon minced peeled fresh ginger
6 cups chicken stock, plus extra if needed
2/3 cup fresh orange juice, plus extra if needed
1 tablespoon chopped fresh flat-leaf parsley
Orange Creme Fraiche
3/4 cup creme fraiche
3/4 teaspoon finely minced peeled fresh ginger
3/4 teaspoon grated orange zest
Creating the Magic!
To make the creme fraiche:
Whisk together the creme fraiche, ginger, and orange zest in a medium bowl. Cover and refrigerate. Bring to room temperature 30 minutes prior to serving.
To make the soup:
Preheat the oven to 400 degrees F. Melt 2 tablespoons of the butter in a medium pan. Add the cubed sweet potatoes and toss to coat in the butter. Sprinkle with brown sugar, then spread sweet potato cubes in a single layer on a large, rimmed baking pan. Roast for 15 minutes, then stir and roast until tender when pierced with a knife and browned around the edges, for about 15 minutes more. Remove and set aside.
In a large, heavy pot set over medium heat, melt the remaining 2 tablespoons of butter. When hot, add the leeks, celery, and fresh ginger and saute for 4 minutes, stirring occasionally. Add the roasted sweet potatoes and saute for 2 more minutes. Add the chicken stock, orange juice, salt, and a generous pinch of white pepper. Bring the mixture almost to a boil, then reduce heat and simmer until vegetables are very tender, for about 20 more minutes.
Puree the soup in batches in a blender (or use an immersion blender). The soup will be thick. If it feels too thick, add more chicken stock and a little more orange juice.
Serve the soup with a dollop of the creme fraiche in the middle. Sprinkle with a little parsley.
Notes: I didn’t have any leeks so I replaced them with an onion which seemed to work well. I replaced creme fraiche with sour cream. If you want to make the soup vegetarian, replace chicken stock with vegetable stock.