Carrot and Potato Soup

Carrot and Potato Soup

Since my daughter is already a toddler now, her needs and preferences about food have changed. She relishes food that her parents eat daily. So I try to incorporate ingredients which make a good wholesome meal. In today’s recipe, I have made a soup with carrot, potatoes, and celery, and to give a flavour have added bay leaf, cumin, and oregano. This soup is a meal in itself, but can be accompanied by other foods. It is good for parents as well.

This soup can be served to babies 8 months and above.

Carrot and Potato Soup:

Prep Time: 5 mins

Cook Time: 20 mins

Serves: 2

Ingredients:

  • 1 medium carrot
  • 1 small potato
  • 1 stalk of celery
  • 2 garlic cloves
  • 1 bay leaf
  • Dash of cumin powder
  • Dash of dried oregano
  • 1- 1/2 cup of low sodium organic vegetable/chicken/beef broth
  • 1/2 teaspoons butter
  • Salt to taste

Method:

Wash carrots, potatoes and celery stalk well. Peel and cut carrots, as well as potatoes into pieces. Cut celery into pieces.

In a pot add butter, ones its hot, add bay leaf, garlic cloves, oregano and cumin powder and let it splutter a bit.

Then add all the three vegetables. Sauté them for few mins.

Once they are sautéed well, add vegetable stock to the pot along with salt.

Bring it to a rolling boil. Then reduce the heat and let it simmer till all the vegetables get tender.

As the vegetables get tender, remove the pot from the heat. Get rid of the bay leaf.

After 5 mins, transfer it to a food processor or using a hand mixer, churn this soup into a creamy mixture.

Transfer it to a serving bowl and serve.

Notes:

This soup is good for parents and other family members as well. Add some more seasoning if needed.

Use homemade or low sodium stock for making thing soup, especially for toddlers.

If the soup gets too thick, add water or stock to achieve required consistency

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