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CARROT SOUP šŸ„•šŸ„•šŸ„•


ā° Prep 45 minutes


šŸ‘¶šŸ» Suitable from 6 months (avoid or reduce the vegetable stock if cooking for younger babies)


šŸŒ± Vegetarian ā€¢ Vegan


ā„ļø Store in the fridge for up to 3 days, or freeze for up to 3 months. If the soup is too thick after re-heating, simply add a splash of broth to thin it


CARROT SOUP
You will love this easy homemade carrot soup! This soup is so comforting, filling and loaded with flavour!


Ingredients

  • 30g butter (or dairy free butter)

  • Half onion or 1 shallot, chopped

  • 450g carrots, peeled and chopped

  • 150g potatoes, peeled and chopped

  • 500ml vegetable stock (500ml water + 2 tsps vegetable stock)


Check what I got for Grace this week



Method

  1. Heat the olive oil in a large pan, add the onion and cook for 5-8 minutes until soft.

  2. Add carrots, potatoes and the vegetable stock, bring to the boil, cover and simmer for 25-30 minutes or until the vegetables are tender (test with fork).

  3. Whizz with a hand blender or in a blender until smooth. (Add more stock if you prefer a thinner soup).

  4. Taste and season with salt & pepper (do not season for babies and young children)

  5. Serve with a drizzle of olive oil and Parmesan, if desired.

  6. Enjoy!



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