Gingered Carrot Soup

Carrot is sweet, tasty and babies just love it! It is so versatile and is a gold mine of nutrients. It has a large amount of beta carotene which is converted into vitamin A, improving the immune system of your baby and providing a good function of the lungs, digestive tract, skin and eyesight. You can steam, mash, boil, fry or bake carrot and you get a slightly different flavour with each. You can mix it with fruits, vegetables or meat and it still tastes great.

I created a Baby Food recipe book with over 50 recipes in it to go with my Little Mashies squeeze containers, valued at $9.95 but really it should probably be more because its got a LOT in it! This year I am giving it to my followers in digital format for free (even if they don’t buy Little Mashies). I get so many emails from my followers asking for help with baby food recipes, and the purpose of my business has always been to help so it makes sense to just give away the digital version. So if you follow Little Mashies on Pinterest, Instagram or Facebook (I work on an honesty system) just go to and you can access it by popping in your email address. It will then be emailed straight to you. I won’t share your details or sell them or anything crazy like that ☺ xx Talisha

Gingered Carrot Soup

2 tablespoon butter
1 medium red onion, diced
1 stalk celery, diced
2 garlic cloves, roughly chopped
8 large carrots, chopped
1 bay leaf
1 litre vegetable or chicken broth
1 teaspoon sea salt
2 sprig of rosemary, leaves, chopped
2 teaspoons grated ginger or to taste

Almond Cream
1/2 cup almonds soaked over night and drained
1/2 cup water (approximately) pinch sea salt

Step 1: Melt the butter in a large pot over medium heat and add the onions and celery. Sauté until the onions are translucent.

Step 2: Once the onions are softened, add the garlic, carrots, and bay leaf. Stir to combine and then cook a few minutes longer until the mixture becomes fragrant and the carrots begin to soften.

Step 3: Add the broth, increase the heat and bring to a boil. Once the soup boils, reduce the heat and simmer for about 20 minutes or until the carrots are soft. Remove from the heat and stir in the sea salt, chopped rosemary and fresh ginger.

Step 4: Remove the bay leaf and puree the soup.

Step 5: Separately, puree the almonds and salt pouring a thin stream of water into the blender until smooth. Swirl the almond cream into the carrot soup. Be sure to cool the soup before filling the Little Mashies pouch. To serve, fill the pouch halfway and then close.


PS - If you are interested in learning more about my reusable squeeze containers (Little Mashies) you can check out my product info pages or the reviews pages to see what other mums love about them. If you want to buy some for yourself or a friend you can go to USA Amazon by clicking here if you are from America, or if you are in the rest of the world you can buy from online store here.

I'd love it if you could PIN or SHARE one of my recipes :) It helps my business grow and promotes home cooking amongst parents, which if you can't tell is my major passion in life!


Lots of love,
Talisha and Ariella (Team Little Mashies)