Boil your carrots with your half an onion and clove of garlic until fully cooked

Put your carrots, onion and garlic on the liquidizer with 4 cups of that carrot stock and add your mexican crema, chicken bouillon, and salt and pepper until fully incorporated

Return to pan and slow heat your soup until desired warmth and add your milk

Remove from heat and ready to serve. Decorate soup with a swirl of mexican crema