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:

1. Peel and chop the vegetables, then boil in a large pot until the carrots are fork-tender.

2. Blend everything with an immersion blender until smooth.

3. Return the soup to the pot over medium heat, and stir in coconut milk, sour cream, and your favorite herbs and spices.

4. Let it simmer for about 20 minutes, or until it reduces slightly and reaches a creamy consistency—not too thick or too watery.

5. Serve in your favorite bowl, garnished with a swirl of sour cream, crispy croutons, and a drizzle of Vigorón Cacao Chimichurri for extra flavor and flair.

Serves 4