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TO MAKE GINGER OIL:.
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Whisk together the ingredients in a saucepan.
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Bring to boil on medium-high heat.
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Cool and pour into a covered container and refrigerate overnight.
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The next day, slowly spoon or pour out the ginger oil without distrubing the residue that had settled at the bottom of the container.
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TO MAKE LIME CREME:.
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Put the creme fraiche into a lidded container, add in lime zest, lime juice, minced cilantro and salt; stir to mix.
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Cover and refrigerate.
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TO MAKE CARROT SOUP:.
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In a saucepan, heat the oil and 1 tablespoon of the ginger oil over medium heat.
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Add in the sliced onions, minced garlic, jalapeno and grated ginger, stir frequently.
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Cook until onions are soft and translucent, about 5 minutes, do not brown the onions.
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Add in the carrots and cook for about 5 minutes, stirring frequently.
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Add in 3 cups of stock.
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Increase the heat to medium-high and bring to boil.
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Reduce the heat to low, simmer partly covered, for about 20 minutes or till carrots are tender.
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Ladle the soup in batches, into a blender and puree till smooth and return the blended soup to the saucepan.
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Add in the remaining stock to achieve the desired consistency.
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Season with salt to taste.
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TO SERVE:.
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Ladle the soup into bowls and drizzle with some of the remaining ginger oil and a dollop of lime creme.
