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healthy for your kids
and healthy for you

Creamy potato and carrot soup

This soup is tasty and digestible. Serve with crusty bread for the older kids and adults.

Ingredients

2 T cooking oil (olive oil, or butter)
2 onion (medium sized, peeled and chopped)
2 carrot (large, peeled and chopped)
2 potato (medium, peeled and chopped)
1 clv garlic (optional, peeled and chopped)
5 c liquid (water or vegetable broth)
1 t seasoning (Italian seasoning, for the adults)
1 bay leaf (optional, 1 leaf)
2 t salt (for the adults)
1 t black pepper (ground, for the adults)
1⁄4 c cream (heavy cream, for adults)

Instructions

Melt butter in a large saucepan and sauté onions and garlic until cooked.

Add the liquid, vegetables and bay leaf, if used. Bring to a quick boil, then lower temperature and simmer until the vegetables are tender, about 20 minutes.

Remove the bay leaf, if used, and blend the soup until smooth.

Separate portions for babies and toddlers.

Season the rest of the soup with Italian seasoning, salt and pepper. Mix in the cream.

Serve warm.

Yield
6 servings
Cooking time
20
Preparation time
15
Total time
35 minutes

Notes

You can cook food for very young children and the family at the same time. You do not need to season heavily the portions for older babies and toddlers. Add the seasoning and cream to the portions for the rest of the family.

For school age kids onwards, you could garnish the soup with chopped parsley or flaked almonds, toasted.

This recipe is good for babies 12 month and older, when they are already having milk and dairy products.

To cook for babies 6 to 9 months and the family, prepare a carrot and potato purée.