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This Sweet Potato Soup with Orange Crème Fraîche is delicious Fall comfort food in a bowl!
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!
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.
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.
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!
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.
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.
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.
We loved this Electrolux Masterpiece Collection Immersion Blender, and it is definitely a kitchen tool that we will reach for again and again.
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Sweet Potato Soup with Orange Crème Fraîche
*Use the Electrolux Masterpiece Collection Immersion Blender for steps noted below with an asterisk
Ingredients
1 1/2 pounds orange sweet potatoes, peeled and cut into 2” cubes (3 cups)
1 1/2 pounds white sweet potatoes (purple skins), peeled and cut into 2” cubes (3 cups)
1/2 pound parsnips, peeled and cut into 2” pieces
6 tablespoons butter melted and divided
1 teaspoon kosher salt
1/2 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
1/2 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.
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Karol Campbell says
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 says
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 says
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 says
I am thinking probably broccoli-cheese soup or a smoothie! This soup sounds delectable!
April Clemenza says
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 says
Butternut
Ellie Wright says
I would make homemade spaghetti sauce first.
Richard Smith says
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 says
My wife and my self would make the recipe above. We love your recipes
Stephanie Phelps says
I would make some creamy broccoli cheddar soup with it first if I won it!
Katie says
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!