Carrot Puree for Baby Food

1. 1 Carrots≈ $1.50 per kg 150 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the carrot¹ thoroughly, peel it, and slice into 0.5 cm (1/4-inch) rounds.

2. Cover half the slices with water, bring to a boil, then simmer covered on low heat for 20–25 minutes until tender—the slices should crumble easily with a fork.

3. Strain the cooking liquid into a cup. Blend the carrot¹ until completely smooth or mash through a fine sieve until lump-free, thinning with warm broth if needed.

4. Cool to body temperature (36–37 °C / 97–99 °F)—test with a drop on your wrist to ensure it’s not too hot.

5. Store leftovers in an airtight container in the fridge for up to 24 hours or freeze in portions. Reheat only one serving at a time.

In short

• A child's portion for ages 1–3; suitable from 6 months. For younger kids, halve it and purée.