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Carrot Puree in Bowl
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Carrot Puree

A delicious first puree for babies or a vibrant and nutritious side dish.
Course Puree
Cuisine Western
Keyword Carrot Puree, Purees
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Calories 26kcal

Equipment

  • High Speed Blender or Food Processor

Ingredients

  • 500g (1.1lb) Carrots trimmed, peeled and chopped into small equal sized pieces

Instructions

  • Place carrots in a medium saucepan, and cover with just enough water. Bring to a boil, reduce the heat, cover with a lid and simmer until the carrots are tender (around 20 mins).
  • Drain the carrots, reserving the liquid.
  • Place the carrots into a blender, or food processor, along with 2-4 tbsp of the reserved cooking liquid. Puree on high until very smooth, adding more liquid if required.

Notes

The amount of liquid you add really depends on the consistency you are looking for. 
Why not try adding a pinch of cumin, ginger, curry powder or nutmeg to your puree to introduce spices to your baby.   
If making as a family side dish then try cooking with some butter and after pureeing add salt, pepper and some lemon juice to taste. 
You can freeze the leftover puree in an ice cube tray or small plastic containers. See post above for more information. 
Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator. 

Nutrition

Calories: 26kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 43mg | Potassium: 200mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10441IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg