Creamy potato and carrot soup

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


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)


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.

Total time
35 minutes
Cooking time
Preparation time
6 servings


Garnish the soup with flaked almonds, toasted, should you wish.


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 babies and toddlers. Add the seasoning and cream to the portions for the rest of the family.