1 kg of carrots
1 cup broth or water
half a glass of milk
2 tablespoons of cheddar cheese
Wash and peel the carrots and grate them.
In a pot with a lid, add salt and broth and cook on low heat until it thickens. When the water is completely drained, filter it.
Meanwhile, boil the milk on the side. Mix well the prepared carrot paste with boiling milk and grated cheddar cheese.