Carrot Soup for Babies and Toddlers
This vegetable and carrot soup for babies is a nutritious weaning recipe that’s easy to make too. Using fresh, mild flavours like carrot, sweet potato and pear, it will hopefully have plenty of tastes that your baby will be familiar with.
Servings 2 bowls
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 1 leek white part diced
- 2 carrots peeled and chopped
- 1 sweet potato peeled and chopped
- 1 pear cored and chopped
- 1 teaspoons fresh thyme leaves
- 500 ml low sodium chicken stock or water
Instructions
- Heat the olive oil in a large saucepan.
- Add the diced onion and leek. Cook for a minute or two until soft on a low heat.
- Add in the sweet potato and carrot chunks, pear and thyme leaves. Stir everything so that all the pieces are coated in the oil and leave them to sweat for 5 minutes in the saucepan.
- Finally add in the chicken stock or water.
- Bring everything to the boil and simmer for 20 minutes until the chunks are soft and cooked through.
- Finally blend the soup with enough liquid to make it thick and creamy. You can do this in a mixer or using and immersion blender.
- For older children and adults you can scatter with any of your favourite toppings, such as yogurt, sunflower or pumpkin seeds to serve.