Roasted Sweet Potato & Carrot Soup - The Tasty Vegetable Soup Recipe for your Baby
It’s important to expose your baby to a variety of textures as soon as they start to explore on their own.
We’re talking lumpy and smooth, chunky and pureed.
And this vegetable soup recipe for babies allows you to be in total control when it comes to consistency.
All you need to turn the goodness of sweet potato, carrot and capsicum into a culinary celebration for the toddler senses is a high-speed food processor. That puts you in total control of the result!
This recipe is designed to feed the whole family. Or easily freeze it in smaller Stickie Bowl-sized portions for those days when you don’t feel like cooking up a storm for your tiny human.
Feeding your baby their daily dose of veggies has never been easier.
Like to keep your toddler entertained?
Turn this vegetable soup into the centrepiece of your yearly Halloween celebrations. All you need to dish up a spooky spider web that will delight your tiny human is some cream and a toothpick. And your imagination!
Note: we recommend avoiding the salt and stock if making this for baby!
Makes 1 large pot I Prep 20 minutes I Bake 20 minutes
Ingredients
- 1 large sweet potato, peeled and cut into chunks
- 4 carrots, peeled and cut into chunks
- half red capsicum, deseeded and cut into chunks
- olive oil
- 2 - 3 tsp mixed dried herbs
- 1 sprig rosemary
- salt
- half a brown onion, diced and sauted
- 375 ml (1 ¾ cups) vegetable stock
- half a vegetable stock cube or 1 tsp stock concentrate, optional
- cream for spiderweb garnish
Method
Preheat oven at 180 C and line a baking tray with parchment paper.
Spread out potato, carrot, and capsicum on the baking tray. Drizzle with oil, sprinkle with salt, mixed herbs, and rosemary leaves, and toss to coat evenly.
Place tray in oven and bake for around 20 minutes or until vegetables are tender.
Once vegetables are cooked, transfer to a saucepan along with the sauted onionand add the vegetable stock liquid. If more flavour is needed, add half a stock cube or stock concentrate. Bring to the boil, cover, and allow to simmer gently for around 10 minutes.
Allow to cool slightly before blending in a high-speed food processor to achieve a smooth, creamy consistency. Pour into bowl.
Place 60 ml (¼ cup) of cream in a sandwich bag. Cut a small opening in one of the corners of the bag.
Gently pour in the cream, making three circles in your soup. Using a toothpick, start from the centre and make a line going outwards. Repeat to form the spiderweb.
