Ginger and Carrot Soup

• Melt butter in a stock pot over medium heat.
• Add onion and garlic, season with salt and pepper and cook, until onion and garlic have softened, about 10 minutes.
• Add carrots, serrano, sliced ginger, makrut leaves, and chicken broth and bring mixture to a boil.
• Reduce heat to a simmer and cook until carrots are completely tender, 15 to 20 minutes
• Remove makrut leaves, and using a blender puree soup until smooth, then pass through a fine mesh chinois.
• Adjust seasonings if needed, then add lime juice and chopped cilantro.

• In a small mixing bowl, combine the crème fraiche, grated ginger, chives, lime zest, lime juice and a pinch of salt.

Individually serve the soup in small serving bowls, topping each serving of soup with a dollop of crème fraiche mixture. Serve immediately with a chilled glass of Chardonnay.