Conventional
• Bulk Case 35 Lb
Growing zone: México
We harvest:
Conventional agrochemicals, pest,
and disease control.
Biorational extracts, pest, and disease
control (organicagronomic management)
Active pollination by 10 hives per hectare,
the plant is in bloom, and transitions from
flower to fruit.
WATER Drip irrigation systems, measuring trays
SOIL We manage the erosion of it, activation
of the microbial flora
ENVIRONMENT use of organic, biological products, relocation of fauna without altering the ecosystem of the area, safety measures..
• 6 large carrots
• ½ white onion
• 1 garlic clove
• 1 tablespoon butter
• 3 cups chicken or vegetable broth
• ½ cup evaporated milk or heavy cream
• Salt to taste
• Black pepper to taste
• A pinch of nutmeg
• Optional: cilantro or parsley for garnish
1. Prepare the vegetables. Peel the carrots and cut them into
slices. Chop the onion and garlic.
2. Sauté. Melt the butter in a pot over medium heat. Add the onion
and garlic and cook for 3–4 minutes, until the onion becomes trans
lucent.
3. Cook the carrots. Add the carrots and broth. Cover and simmer
for 15–20 minutes, or until the carrots are completely tender.
4. Blend. Transfer everything to a blender and blend until smooth
and creamy. If the soup is too thick, add a little more broth.
5. Return to the pot. Pour the soup back into the pot and add the
evaporated milk or cream. Heat over low heat for 3–5 minutes,
without letting it boil.
6. Season. Add salt, black pepper, and a pinch of nutmeg. Taste and
adjust the seasoning as needed.
7. Serve. Serve hot and garnish with a drizzle of cream, fresh parsley,
or cilantro.
