Carrot Ginger Tumeric Puree (or Soup)


Carrot Ginger Tumeric Puree for babies and soup for the family. Suitable for babies 6m+.

A healthy bowl of puree for babies and soup for the family is so good for the body and soul! It’s a perfect dish for this cold and wet winter weather and warms you from the inside out!

I have served the soup with drizzles of cashew cream. YUM! It really kicked it up a notch! Recipe below.

The kids have been sick with tummy bug, cold and cough and Lilbro is still too young to take certain medicin. Whenever we have a cold in the house I always stock up on fresh ginger. Ginger-infused tea is a household favorite, and it’s my mother’s antidote of choice for battling cold and flu! Turmeric and ginger are two very powerful healers and together work wonders!

Health Benefits of Ginger

Ginger is an ancient wonder spice and has a long history of use for relieving digestive problems such as nausea, loss of appetite, motion sickness and pain.

Health Benefits of Tumeric

Tumeric is a powerful medicine that has long been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions, including flatulence, jaundice, menstrual difficulties, bloody urine, hemorrhage, toothache, bruises, chest pain, and colic.

Set aside all the benefits, carrot, ginger and tumeric make such a delicious combination!

If you make it with less liquid then you can easily turn it into a yummy puree for your baby. I started giving spices to my boys at a very early age. It will help them to develop and expand their taste buds and also will be more likely to try new food when they get older.


Served 2 adults & 2 toddlers


  • 2 tbsp coconut oil
  • 3 small yellow onion (diced)
  • 2 cloves of garlic (finely chopped)
  • a finger size of fresh ginger (finely chopped)
  • 1/2 tsp tumeric powder
  • 1/4 tsp cinnamon powder
  • 1/2 tsp pink salt (avoid salt for babies under 12m)
  • 5 large carrots / approx. 660gr (chopped into 2cm thick)
  • 3-4 cups water (use less water for puree and slowly add)
  • Chopped parsley for serving





  1. Heat a large pot on medium high heat, add the coconut oil and once melted add in the onion. Saute for about 5 minutes. Add the garlic, ginger, turmeric, cinnamon, and salt stirring frequently until fragrant.
  2. When it’s well combines add in the chopped carrots and water. Bring to a boil, reduce heat and cook for about 20 minutes in low heat until the carrots are soft. About 20 minutes.
  3. Use an immersion blender or move the carrots and liquid to a food processor and blend until you have reach youre desired consistency. Taste and add more seasoning if required.
  4. Heat up again on low for an additional 10-15 minutes so the flavors have a chance to absorb.
  5. Drizzle with a few tablespoons of cashew cream, and  few sprigs of fresh parsley.


Cashew Cream

  • 1/2 cup raw unsalted cashews (soaked in water for at least 2 hours)
  • 1/2 cup water – add more if need thinning
  • 1 clove of garlic (chopped)
  • 1 tsp fresh lemon juice
  • 1/8 tsp pink salt
  1. Drain the soaked cashews and run them under cold water. Place into a high speed blender (I used my nutribullet) with the water, garlic, lemon juice and salt. Blitz until completely smooth.





Kat xx




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