sweet potato soup

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.