First, peel and chop the carrots. Melt 1 tablespoon of butter and cook the carrots in the butter for 5 minutes.
Next, add the vegetable broth then cover with a lid and bring to the boil, then cook on a medium heat for 15-20 minutes or until the carrots are soft.
Strain the soup and keep the liquid. Puree the carrots with a hand-blender. Melt the rest of the butter in the pot.
Then, sprinkle the flour on top and slowly start adding the vegetable broth whilst mixing continuously.
Add your McQueens milk and the carrots to the pot, mix well and allow it to bubble for a few minutes.
Add some salt & pepper (optional) or add more milk, depending on how you like the consistency of your soup. Serve and enjoy.