Cream of Carrot with Chimichurri

This combination of silky carrot base and zesty Chimichurri create a perfect balance of comfort and creativity. A quick recipe that’s big on taste!

Ingredients:
6 Med Carrots
1 Med Onion 
8 Cloves Garlic
1 Can Coconut Milk 
1/4 Cup Sour Cream
1 Tbsp Salt
1/4 Tsp Cumin
1/4 Tsp White Pepper
1/4 Tsp Tumeric
4 Bay Leaves
1 Tbsp Chimichurri

How To:
Peel and cut your vegetables, then boil in large pot until the carrots are soft and can be easily cut with a butter knife. Use an emulsifier and blend everything together until smooth. Place back on the stove at med heat, then add the coconut milk, sour cream and all your herbs and spices. Let simmer for about 20 minutes or until reduced by about a quarter way. The soup should be creamy, not overly watery or overly thick. Then plate in your favorite bowl, top off with sour cream, croutons and Vigorón Cacao Chimichurri for added flavor, color & aroma!

Serves 4