3 tbsp. unsalted butter, divided

2 tbsp. extra virgin olive oil

10 carrots, peeled and roughly diced

1/2-inch fresh ginger, peeled and roughly diced

1 leek, light green and white parts only, rinsed and diced 

1 fennel bulb (fronds reserved) 

1 small yellow onion, roughly chopped

1 large clove garlic, roughly chopped 

4 1/2 cups chicken stock (or vegetable stock)

1 bay leaf

Salt and pepper

1/2 cup crème fraiche (garnish)

2 oz. pancetta or bacon, cooked until crisp (garnish)

1) In a large, heavy bottomed 6-quart Dutch oven or soup pot heat 2 tablespoons of the butter and olive over medium heat.  When melted, add the carrots, ginger, leek, fennel bulb, onion and garlic. Season generously with salt and pepper and sauté for approximately 7 minutes or until the vegetables are softened but not browned.

2) Add the chicken stock (or veggie stock). It should just cover the vegetables by about 1 inch. Add the bay leaf and bring to a simmer. Cook for 25-30 minutes until all vegetables are cooked through.

3) Let mixture cool slightly and remove the bay leaf. Add the final tablespoon of butter and purée in batches in a blender until smooth. Taste and adjust salt and pepper as needed. Can be refrigerated up to 2 days at this point.

4) To serve, place the reheated soup in a bowl and top with a dollop of crème fraiche, the reserved fennel fronds, and crumbled pancetta or bacon.