Cut the potatoes into small cubes, pour in water or broth. Bring to a boil. Cook over medium heat until done. Add a little salt in the process.

While the potatoes are boiling, grate the carrots on a coarse grater and add to the pan. Cook together with the potatoes.

When the potatoes and carrots are done, pour the egg mixture into the pan. Mix well.

Add cheese, green onions and finely chopped garlic. Bring to a boil. Cook for three minutes. Taste for salt. If necessary, add salt and ground black pepper.

Let the soup sit, covered, for about ten minutes before serving.