Carrot Puree

Ingredients

• 2 mediumcarrots
• as neededbreast milk, formula, or water (for consistency)

Instructions

1. 1

   Prepare the carrots

   Wash, peel, and chop the carrots into small pieces.

2. 2

   Cover with water

   Put the chopped carrots in a saucepan and add enough water to cover them.

3. 3

   Boil until tender

   Boil for about 10–15 minutes, until the carrots are tender when pierced with a fork.

4. 4

   Drain the carrots

   Drain the cooked carrots and transfer them to a blender or food processor.

5. 5

   Blend until smooth

   Add breast milk, formula, or water as needed to reach the desired consistency, then blend until smooth.

6. 6

   Cool before serving

   Let the purée cool to a safe temperature before serving it to your baby.

What is carrot purée?

Carrot purée is a simple baby food made by cooking carrots until soft and blending them smooth. It belongs to the broad tradition of homemade weaning foods rather than a single regional cuisine.

This version relies on just carrots and a liquid of choice, so its texture can be adjusted easily for the baby.

Nutrition and macros by portion

The nutrition label shows one serving as written: 50 calories, 1g protein, 12g carbs, 0g fat.

Most of the carbohydrates and fibre come from the carrots, which also provide a small amount of protein. The recipe contains very little fat unless the chosen liquid contributes some; for a more filling meal, serve it alongside an age-appropriate source of protein and fat.

Choosing and preparing the carrots

Carrots: choose firm carrots and wash and peel them before chopping. Small, evenly sized pieces cook at a similar rate.

Cooking until tender

Water: cover the carrot pieces in the saucepan so they cook evenly. Boil them for 10–15 minutes, checking that a fork passes through easily before draining.

Getting a smooth texture

Blending: blend the drained carrots, adding breast milk, formula, or water a little at a time. Stop when the purée is smooth and reaches a consistency suitable for your baby.

Cooling and serving

Temperature: allow the purée to cool before serving, and check its temperature carefully. Raw carrot sticks and tiny raw carrots can pose a choking risk for babies.

Making it part of a meal

Pairing: serve the purée on its own or alongside another food your baby has already tried, following your usual approach to introducing foods. Keep the texture appropriate for your baby's stage of eating.

Recipe notes & tips

• Cut the carrots into similar-sized pieces so they become tender at roughly the same time.
• Check tenderness with a fork before draining.
• Add the chosen liquid gradually to avoid making the purée too thin.
• Scrape down the blender or food processor as needed for an even texture.
• Cool the purée and check its temperature before serving.

Variations

• Thicker purée: use less liquid and blend until the carrots are smooth.
• Looser purée: add more water, breast milk, or formula a little at a time.
• Mixed vegetables: blend in another cooked vegetable that your baby has already tried.
• Silky finish: pass the blended purée through a fine sieve if it needs a smoother texture.

Common mistakes to avoid

• Uneven pieces: chop the carrots to a similar size so they cook evenly.
• Firm centres: continue boiling until a fork passes through the pieces easily.
• Too much liquid: add it gradually while blending, rather than pouring it all in at once.
• Lumpy texture: blend for longer and scrape down the sides of the bowl.
• Serving too hot: let the purée cool and check its temperature before feeding.

How to store

Refrigerate the purée promptly in a clean, covered container and use within 1–2 days. It can also be frozen in small portions; thaw in the fridge and reheat until hot throughout, then cool and check the temperature before serving.

Frequently asked questions