This Sweet Potato Soup with Orange Crème Fraîche is delicious Fall comfort food in a bowl!

Sweet Potato Soup with Orange Crème Fraîche - A Family Feast

Electrolux provided us with their Masterpiece Collection Immersion Blender for testing and review purposes. All opinions below are 100% ours.

With warm temperatures in the 70’s this week, Mother Nature may still think it’s summertime – but my taste buds are ready for Fall comfort food.  This Sweet Potato Soup with Orange Crème Fraîche is so good, it’s going to make a regular appearance on our table all season long!

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This is a very simple soup to make. Both orange and white sweet potatoes, parsnips, celery, and leeks are all pureed together with vegetable stock and butter, plus fresh orange, fresh ginger, and brown sugar add a touch of sweetness and great depth of flavor.

Sweet Potato Soup with Orange Crème Fraîche - A Family Feast

You could stop there and simply eat this wonderful, earthy, and creamy Sweet Potato Soup as is. But we blended up a simple Orange Crème Fraîche crema and drizzled it on top of the soup. We also sprinkled crispy fried sage top as a final garnish.  The Orange Crème Fraîche really brightens the Sweet Potato Soup, and the hint of sage is a wonderful complement as well.

Sweet Potato Soup with Orange Crème Fraîche - A Family Feast

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This Sweet Potato Soup with Orange Crème Fraîche is easy to make – especially with the right tools in your kitchen.  That’s where this Electrolux® Masterpiece Collection Immersion Blender comes in!

Sweet Potato Soup with Orange Crème Fraîche - A Family Feast

First of all – Jack and I are both huge fans of multi-function appliances and this Electrolux Masterpiece Collection Immersion Blender definitely fits the bill.  One powerful immersion blender head fits three different attachments – so you can blend, whisk, and chop without needing multiple appliances.

Sweet Potato Soup with Orange Crème Fraîche - A Family Feast

The blender head has a 300-watt variable speed fingertip control and a TurboBoost control for when you need extra blending power.

The blender attachment uses Electrolux’s TruFlow® Pro Technology: Innovative blades, a precisely engineered mixing head, and that powerful turbo boost motor provide better circulation of your ingredients for superior blending results.  And the titanium coated blades stay sharper for longer.

Sweet Potato Soup with Orange Crème Fraîche - A Family Feast

The plastic mini chopper is made with durable BPA-free plastic, and the double whisk attachment is perfect for a quick whisk of ingredients without having to pull out another small appliance. You also get a countertop stand with a removable dishwasher-safe tray for easy cleaning.

Sweet Potato Soup with Orange Crème Fraîche - A Family Feast

We loved this Electrolux Masterpiece Collection Immersion Blender, and it is definitely a kitchen tool that we will reach for again and again. Learn more at ElectroluxAppliances.com.

Sweet Potato Soup with Orange Crème Fraîche - A Family Feast

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Sweet Potato Soup with Orange Crème Fraîche - A Family Feast

Sweet Potato Soup with Orange Crème Fraîche

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8-10 servings

Description

*Use the Electrolux Masterpiece Collection Immersion Blender for steps noted below with an asterisk


Ingredients

1 ½ pounds orange sweet potatoes, peeled and cut into 2” cubes (3 cups)

1 ½ pounds white sweet potatoes (purple skins), peeled and cut into 2” cubes (3 cups)

½ pound parsnips, peeled and cut into 2” pieces

6 tablespoons butter melted and divided

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon brown sugar

3 cups leeks, trimmed, cleaned of sand and chopped* (whites only)

1 cup celery chopped*

1 teaspoon fresh ginger

½ naval orange, peeled, white skin and seeds removed and coarsely chopped

2 quarts vegetable stock

Salt and pepper, as needed

Crème Fraiche topping

1 cup crème fraiche

1 teaspoon orange zest

1 teaspoon finely ground fresh ginger

Crispy sage for garnish

12 medium sage leaves

2 tablespoons vegetable oil


Instructions

Preheat oven to 400 degrees F.

In a bowl, toss both sweet potatoes and parsnips with 4 tablespoons melted butter, salt, pepper and brown sugar. Pour onto a sheet pan and roast for 15 minutes. Turn vegetables in pan and roast for 15 minutes more. Remove from oven.

While vegetables are roasting, in a 4-5 quart pot over medium heat, add remaining butter, leeks, celery and ginger and sauté for four minutes. Add cooked vegetables and cook for two more minutes.

Add orange and stock, bring to a boil and reduce to a simmer. Simmer for 20 minutes or until all vegetables are tender, stirring occasionally.

Using an immersion blender*, puree until thick and creamy. Dilute with more vegetable stock if too thick. Taste and season again if needed.

While soup is simmering, make the orange crème fraiche.

In a small bowl, add crème fraiche, orange zest and ginger. Using a mixer*, whip to combine, about 30 seconds.

Make crispy sage by frying whole sage leaves in a small sauté pan in the vegetable oil that has been heated to hot and almost smoking. Remove with tongs after 20-30 seconds to a paper towel then chop into small pieces.

To serve, portion soup into bowls and top with the crème fraiche mixture and crispy sage pieces.


Sweet Potato Soup with Orange Crème Fraîche - Creamy, easy and delicious sweet potato soup topped with an Orange Crème Fraîche and crispy sage.

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    Comments

  • Denise Rasberry wrote:

    I’d love to win this immersion blender. I love making fall soups with different root vegetables. This will be very helpful when making my delicious soups. Butternut Squash will be my first soup I ‘ll try.

  • Christina Lengyel wrote:

    The first thing I’d make is a creamy roasted garlic and potato soup! Thanks for the opportunity to win:)

  • Jane Grabenstein wrote:

    Not a sweet potato fan, but I would make my (plain old) potato soup with the blender!

  • Ilene wrote:

    I have a spicy sweet potato soup that would be perfect for this.

  • Kathleen wrote:

    Would love to make my favorite butternut squash soup!!!

  • Joana wrote:

    I would make a delicious asparagus soup and also your sweet potato soup.

  • Judy W. wrote:

    I believe the first thing I would use the blender for would be my mustard sauce that I use for my baked salmon.

  • Gail wrote:

    I would make Creamy Roasted Tomato Basil Soup and also make several other soups in the fall and winter.

  • Joseph Walsh wrote:

    Great recipe! I can’t wait to make it!

  • Charlene Raffety wrote:

    I would definitely make this Sweet Potato Soup and also Butternur Squash Soup!

  • Karol Campbell wrote:

    Years ago some friends shared a family recipe for Cilantro Soup. It is an unbelievably delicious recipe. I have always thought an immersion blender would be so much safer to use than a blender. Sweet Potatoes have been a favorite and preferred ingredient. I am anxious to try this recipe.

  • Earl wrote:

    Please let me acknowledge your generosity with this immersion blender giveaway. It is so expensive and so unique that very few of us would have such a wonderful tool. I see them used in commercial restaurants on Diners, Drive-Ins and Dive as there are so many uses. If I were to win one, it would open a whole new world of opportunities. It gets me excited just thinking of what special meals could be made for my family.
    But my main purpose in writing is to thank you for allowing serious cooks to have an opportunity to use such a gee whiz tool.
    Earl Williams
    Las Cruces, NM

  • Kimmy wrote:

    I love love love to cook and this would be super awesome to have in my kitchen. First thing I would use it for is my delicious Loaded Baked Potato Soup. OMG it is so delicious. 🙂 Thank you for the chance to win this. I would be thrilled!

  • Raquel wrote:

    I am thinking probably broccoli-cheese soup or a smoothie! This soup sounds delectable!

  • April Clemenza wrote:

    This looks like it would be a great and handy kitchen tool. I have never used one but would love to try all different recipes with it. I think I would start with my dad’s butthurt squash soup 🙂

    • April Clemenza wrote:

      Butternut

  • Ellie Wright wrote:

    I would make homemade spaghetti sauce first.

  • Richard Smith wrote:

    I would make a yellow pepper, star anise soup, that I made many years ago, and would love to make again! This immersion blender looks like the perfect tool for this.

  • Dennis & Melody Barkley wrote:

    My wife and my self would make the recipe above. We love your recipes

  • Stephanie Phelps wrote:

    I would make some creamy broccoli cheddar soup with it first if I won it!

  • Katie wrote:

    I would love to stock up my freezer with soups for the fall/winter. This soup seems like a perfect one to start with! Thanks for the chance to win!

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