Place the carrot, onion, cilantro and 1/2 tablespoon of butter in a pot. Cover with water, add salt and boil until the carrot has softened. Drain and reserve the broth.

 

Blend cooked vegetables with evaporated milk until smooth.

 

Melt the rest of the butter in a saucepan over medium heat, pour the liquefied vegetables, add the natural milk and, if necessary, a little of the broth of the vegetables to achieve the desired consistency.

 

Season with salt and pepper to taste and simmer until the flavors are integrated.