Preheat oven to 375 degrees F. Line 2 large rimmed baking sheets with non-stick aluminum foil for easy clean up.

Roast the potatoes: Spread the sweet potatoes evenly, in a single layer on baking sheets. Drizzle with 1/4 cup of the oil and honey. Season generously with salt and toss to coat. Roast, rotating pans from front to back and top to bottom half way through, for 25-35 minutes or until tender and lightly browned.

Saute Onions + Aromatics: In a large pot, heat the remaining 2 tablespoons of oil over medium-high heat until shimmering. Add in the onion, garlic and a generous pinch of salt and pepper. Cook until just tender, about 3-4 minutes. Add in the ginger and thyme, and cook until fragrant, about 30 seconds.

Add Potatoes + Stock: Add in the roasted sweet potatoes and stock. Increase the heat to high and bring to a boil. Immediately reduce to a simmer and cook for 10 minutes, or until the vegetables are cooked completely and very tender. Add in the orange juice and stir to combine.

Puree: Using an immersion blender, or standing blender, blend the soup until smooth. Stir in the crème fraîche Taste and adjust for seasoning with salt.

Serve: Ladle soup into serving bowls. Garnish with a dollop of crème fraiche and sprinkle with walnuts and gorgonzola. Enjoy!