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In a Dutch oven, combine carrots, sweet potato, broth and ginger. Bring to a boil. Reduce heat. Simmer, covered, for 10 to 12 minutes, until vegetables are tender. Cool slightly.
Meanwhile, in a small bowl, combine crème fraîche (or sour cream) and chives; set aside.
In a blender, puree the cooked vegetables with the beans, one-fourth at a time, removing cap from blender lid and holding a folded kitchen towel over opening in lid.
Return the soup to the pot and heat through. Season to taste with salt and pepper. Ladle into bowls. Top servings with the chive cream. Sprinkle with chives and ground ginger, if desired.