Blend: Place melon, coconut milk, honey, lime juice, ginger and a pinch of salt in the bowl of a food processor or blender. Process until the mixture is smooth, about 1-2 minutes. Season to taste with salt and additional honey if needed. Ladle soup into bowls and garnish with a dollop of sour cream sprinkled with chopped crystallized ginger and a mint leaf. Serving Option: Soup can be served in small scooped out melon halves.

Plan ahead: Soup can be made 2 days ahead and stored in a tightly sealed container in the refrigerator.

Cook's tip: Freshly grated ginger keeps beautifully in the freezer so you can always have some on hand.  Just remove the peel with the back of a metal spoon then grate finely with a microplane - no need to defrost!