carrot soup with rosemary & greek yogurt

Carrots are full of fiber and the single cup used in this recipe contains 428% of our daily recommended vitamin A, which is important for good vision and a healthy immune system. Something else we learned from this recipe is that different colored carrots have different health benefits, so don’t be afraid- buy the purple or yellow ones!

This recipe is adapted for Babycook from Dr. Oz’s The Good Life Magazine Mar/Apr 2014.
  1. Put the carrots, onion, garlic and rosemary in the steamer basket.
  2. Pour water into the tank (level 3).
  3. Start the cooking process.
  4. When the carrots, onions and garlic are cooked, put them in the blending bowl, discarding the rosemary and reserving the cooking liquid.
  5. Add the Greek yogurt and olive oil to the blending bowl.
  6. Add some of the cooking liquid to bring the purée to the desired consistency and blend.
Recipe Notes

As always, please check with your pediatrician before introducing new foods to your baby.