Ok, moms. This isn’t so much a recipe as it is a technique for making the most incredible baby-friendly carrot soup.
Why carrots? Well, I’ve noticed my baby loves most veggies – especially green peas, beets and broccoli – but she’s not a huge fan of carrots. She will eat them but not with the same gusto as the other vegetables.
So…what’s a momma to do?
Turn the carrots into a beautiful pureed soup laced with Fuji apple, turmeric, mustard seeds, onion and garlic.
This combination worked wonders and Little B ate so much she slept through the night (score!). We served the carrot soup with a side of crackers (unsalted saltines) but it’d be great with a chunk of baguette or flatbread. Use whatever you have on hand!
Baby-Friendly Carrot Soup with Turmeric
Try this technique whenever you want to sneak in some carrots into your baby’s diet. You’ll need:
3-4 organic carrots
1 organic Fuji apple peeled, cubed and seeded
1 small onion, cubed
2 garlic cloves (my baby loves garlic but you can add just one clove)
1/2 teaspoon of turmeric
1/2 teaspoon of brown mustard seeds
tiny bit of oil
water or broth
sour cream for garnish
extra virgin olive oil for garnish
Sauté the onions and garlic until fragrant then add the turmeric and mustard seeds. Cook for 2 minutes, stirring so the spices won’t stick to the bottom of the pot.
Toss in the carrots and apples. Add enough water or broth to cover the carrots by at least 2 inches. Bring to a boil then simmer for 15 minutes or until the carrots soften.
Turn off the heat. Season to your liking and puree until smooth using an immersion blender.
When serving baby let soup cool to room temperature (you may speed up the process with an ice cube). Garnish with a drizzle of extra virgin olive oil and a touch of sour cream. Enjoy!
This recipe serves 2 adults and baby (you’ll have enough leftovers for baby’s lunch the next day).