1 l milk
2 medium carrots
3 tbsp butter
Salt and spices on your taste
Peel potatoes and carrots, wash, and cut into small stripes.
Put the potatoes in the hot milk, add pinch of salt, and bring to boil with medium-low heating.
Stir-fry the carrots with butter, until the carrots change color.
Then, add the carrots into the soup, and boil until the vegetables are ready.
Sprinkle with spices on your taste, and serve.