Teaching your toddler at a young age to eat vegetables is a great way to ensure they will not fight you as they get older. I love to incorporate veggies in our daily diet any way I can. Soups are a great way to get in vegetables and fill up that little tummy.
This carrot soup is not only delicious but it’s easy to make and a healthy lunch option for toddlers and babies. My little one is a big fan of soups and a bowl of this Carrot Soup was devoured in no time.
The great thing about this soup is there are minimal ingredients and you can always make it ahead and store or freeze for later!
Why Carrot soup?
Carrots are such a great vegetable with plenty of health benefits for little ones. It helps contribute to little immune systems as well as with boosting vision and eye health!
Soups are hearty and this carrot soup is packed with nutritious and wholesome ingredients. Sometimes it’s hard to find healthy and quick options for little ones. As moms, we don’t always have the time to spend hours in the kitchen. This soup is under 30 minutes from prepping to ready!
Let’s talk ingredients, what’s in this Carrot Soup?
Carrots: can’t have carrot soup without our star now can we? Carrots are a great source of vitamin A and betacarotene which is good for good vision and eye health. It also helps contribute to a strong immune system and healthy skin.
Vegetable Stock: using vegetable stock instead of water for this soup will help enhance the flavor and gives it a heartier flavor overall.
Avocado oil: is a great, heart healthy oil to cook with.
Grated Ginger: ginger and carrot are great complimentary flavors together.
Greek yogurt: a great way to add in some probiotics and a little kick of protein to this soup.
Dried Basil: a great flavor booster to bring out the flavor of the carrots.
How to make this Carrot soup
This soup is easy and comes together in 20 minutes.
Make sure your carrots are washed and sliced thin so they don’t take as long to cook and soften.
Then in a small pot, add your avocado oil first and then the carrots, vegetable stock, ginger and basil to the pot and bring to a boil. Once boiling, lower to a low-medium heat and cook for 10 minutes or until carrot is easy to mash with a fork. Stir occasionally.
To purée the soup together I used a small blender. However you can also use an immersion blender. You’ll add your soup to the blender and the Greek yogurt with it and blend together until smooth.
When serving, top with a little bit of Greek yogurt and garnish with fresh basil or parsley.
How to store this carrot soup
You can store it in an airtight container in the fridge for up to 5 days.
Or you can also freeze this soup! I wouldn’t recommend keeping past 6 months in the freezer though.
How to reheat
Easily reheat this carrot soup on the stove top or in the microwave. It’s perfect for a quick lunch with your little one!
Greek yogurt: you can easily swap out the Greek yogurt for some coconut milk instead to make this soup dairy free.
Avocado oil: if you don’t have avocado oil, olive oil works great too!
Vegetable stock: you can always sub in water for the vegetable stock, however it won’t be as flavorful. I would recommend adding in a bullion of some sort to give some flavor if you go the water route!
Toddler Carrot Soup recipe:
- 3 cups thinly sliced carrots
- 2 cups Vegetable Broth
- 1 tsp fresh grated ginger
- 1 tbsp avocado oil OR extra virgin olive oil
- ½ cup greek yogurt (plus extra for serving)
- ½ tsp dried basil
- ½ tsp onion powder
- first make sure carrots are rinsed, peeled and sliced thin.
- In a small pot on the stove at medium-high heat, add your oil first and then add your carrots, vegetable broth, ginger, onion powder and basil.
- Stir ingredients together and bring to a boil.
- Lower the heat to a simmer and simmer for 10 minutes or until carrots are soft enough to mash with a fork.
- Pour the mixture into a blender (I used a small bullet-like blender) or use an immersion blender, and add Greek yogurt (or coconut milk if substituting) to the carrots and blend until smooth.
- Serve warm and top with Greek yogurt (or coconut milk if substituting) and top with garnish if desired.
Prep time: 10 min
Cook time: 15 min
Yields: 28oz of soup