Homemade Baby Carrot Puree Recipe

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Carrots are one of the richest vegetable sources of the antioxidant nutrient beta-carotene.
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“The Best Baby Food,” by Jordan Wagman and Jill Hillhouse, provide a collection of 125 recipes for babies and toddlers that can be made with items you have on hand.
25 minutes DURATION
Makes about 1 cup (250 mL) SERVINGS


  • 1-1/2 cups coarsely chopped peeled carrots 375 mL
  • 1 cup filtered water 250 mL



The Best Baby Food (Robert Rose, 2015), by Jordan Wagman and Jill Hillhouse, explore many homemade recipes you can make for baby with ingredients you have on hand. Chef Wagman will show you how to prepare recipes using a variety of cooking methods that may better suite your baby’s tastes. Choose from a collection of over 125 recipes. The following excerpt is from the Chapter, “Starting Solids for babies 6 to 9-months.”

Chef Jordan’s Tip

I often roast carrots until caramelized, the puree them. The depth of flavor is unbelievable. Toss the carrots in 1 tbsp (15 mL) extra virgin olive oil and roast in a preheated oven (300°F/150° C) until golden brown, about 30 minutes. Puree until smooth. To thin this puree, add warm filtered water until you achieve the desired consistency.

Jill’s Nutrition Tip

Carrots are one of the richest vegetable sources of the antioxidant nutrient beta-carotene, which is converted to vitamin A in the liver. Your baby’s developing vision relies on adequate amounts of this vitamin. Along with eye health, research suggests that eating carrots benefits cardiovascular health and helps fight against cancer.

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