Curried Carrot and Coconut Soup
A yummy sippy cup soup that is a great lunch recipe for blw & will introduce your little one to a wide range of spices and exotic flavours in a yummy way.
Ingredients
- Glug of olive oil
- 1 large Spanish white onion or 2 regular onions
- 800 g carrots - washed + topped and tailed
- 20 g fresh root ginger roughly chopped
- 1 stick lemongrass bashed and chopped
- 2 tablespoons of either plain/buckwheat flour
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon mild curry powder
- 1 400 ml tin coconut milk
- 1 litre homemade chicken/vegetable stock
- 500 ml water
- Pepper to season
Garnish
- Natural yogurt
- Fresh parsley leaves
Method
- Pour a little olive oil into a large saucepan and heat over a medium heat.
- Roughly chop the onions and fry until they are soft and translucent. Then, roughly chop the carrots and add them along with the ginger and lemongrass. Cook for about 2 minutes stirring often.
- Add the flour and spices then and stir really well until it sticks to everything becomes like a paste. Allow the mixture to cook for a further minute stirring well as you do. This will help your soup to thicken up during cooking.
- Very slowly stir in the coconut milk stirring well as you do to prevent lumps from forming, then add the stock and water again pouring slowly to make sure everything is combined well.
- Season with a little pepper (I just added 1/2 a teaspoon)
- Cook for 15 minutes at the most, the carrots should be al dente (not completely soft and mushy). Pour the soup into a blender and blend until it is smooth and creamy. You may have to do this in two batches.
- To serve garnish with a dollop of natural yogurt and a sprinkle of fresh parsley.
*
Recipe Notes & Tips
Making soup ahead of time is one of the best ways you can be prepared for baby led weaning. This soup makes a huge amount and I normally freeze into little containers for not only my own lunch but also for the kids on busy days. To portion out amounts for your little baby pour into a mini muffin tin, cover with cling film and freeze. You can easily pop them out of the compartments and into little freezer bags once they are totally frozen. A mini muffin tin portion of soup was the perfect amount for my little baby and I served with a side of oat bread. For older babies you can freeze in a regular muffin tin and again cover with cling film, freeze until solid then pop into freezer bags. It is a great way of storing foods in your freezer.