⏰ Prep 45 minutes
👶🏻 Suitable from 6 months (avoid or reduce the vegetable stock if cooking for younger babies)
🌱 Vegetarian • Vegan
❄️ 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
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
Heat the olive oil in a large pan, add the onion and cook for 5-8 minutes until soft.
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).
Whizz with a hand blender or in a blender until smooth. (Add more stock if you prefer a thinner soup).
Taste and season with salt & pepper (do not season for babies and young children)
Serve with a drizzle of olive oil and Parmesan, if desired.
Enjoy!
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