Carrot-Ginger Soup

1. 1Melt the butter in a large heavy saucepan over medium-high heat. Add the onion, leeks, fennel, and ginger and sauté until the vegetables are translucent, 5 to 7 minutes. Add the chicken stock and carrots. Cover and simmer until the carrots are tender, about 35 minutes.
2. 2Working in batches, purée the mixture in a blender. Blend in the cream and lime juice. Strain and season to taste. Thin the soup with about 3/4 cup warm water if necessary. Drizzle crème fraîche on the soup as a garnish.

Note: In this recipe we have added lime juice to balance the sugar of the carrots with some acidity, and the ginger gives the soup another layer of flavor.

Beverage pairing: Marsanne.