Vegan Cream of Carrot Soup

I am always looking for quick easy ways to offer vegetables into my children's diet. Soups are a super easy way to do this. I usually blend all the soups I make, so my kids concentrate more on the flavor as opposed to the texture of the vegetables. The earlier you start adding soups onto your child's plate the better. Of course always be cautious on the temperature, slightly warm is probably best.

Ingredients

3 Carrots peeled and Coarsely Chopped    
2 Medium Onions Sliced 
2 Cloves of Garlic 
1/2 Cups of Cashews 
3 Cups of Water 
1 Tbsp Coconut Oil
Season with Salt & Pepper

Instructions | Prep time: 7 min. | Cook Time 30 min

Sauté Coconut Oil, Carrot, Onion and Garlic until the onion softens and starts to brown. (this helps build depth of flavor quickly.)

Stir in a pinch of salt and a pinch of pepper.

Pour in water and add cashew. Cover with a lid and bring the temperature to medium for 30 minutes or until the cashews are soft.

Carefully put the soup in a blender and blend until smooth, pour into individual bowls. 

Notes

  • If you child is just starting solids, you can steam the carrots until they are soft first and segregate a few of them and mash them up for your baby to eat a single ingredient food. (more on this? check out our post on first foods)
  • If you would like to introduce spice to help develop your child's pallet, you can add a bit of cumin, turmeric, cinnamon or curry. Just start slowly and build overtime.