Quick Carrot and Coriander Soup for Babies (and Mums!)

Carrot and coriander soup in a bowl in front of a cheese plant

Want to quickly prepare a simple and healthy baby led weaning lunch that you can enjoy too? Try this quick carrot and coriander soup – perfect for babies and so delicious you’ll want a bowl for yourself too!

Carrot and coriander soup for babies using fresh ingredients

For this recipe, fresh ingredients are best. I used a few carrots from my fridge, plus the rest of a packet of coriander we had hanging around which we’d bought for a couple of meals earlier in the week. To give this carrot and coriander soup the tastiest flavour, fresh coriander works much better than dried.

Carrot and coriander soup in the pan before blending

How do you serve soup to a baby?

Soup can be a messy business when you’re weaning, especially if you’re baby led weaning. This soup is rather thick so you could try preloaded spoons, or serve alongside hunks of bread for baby to dip into the bowl.

If you’re traditionally weaning or doing a combination of spoon feeding and baby led weaning, you can simply offer the spoon to your baby. They won’t refuse this delicious tasting soup!

Felix dipping bread into carrot and coriander soup
Felix blowing on the hot soup with a hunk of bread in his hand

Health benefits of coriander

I love to offer a range of herbs and spices when I am weaning, to really give baby a range of tastes. Coriander is one of my favourite herb that’s usually used in a lot of Indian, Mexican and North African cuisines.

Why do I love coriander so much? Here’s a few of the health benefits:

  • Rich in antioxidants, including terpinene, quercetin, and tocopherols.
  • Good for the brain and heart.
  • Beneficial for gut health and digestion
  • Promotes healthy skin
Carrot and coriander soup in a bowl in front of a cheese plant

Can I use something in this recipe other than coriander?

To many people, coriander tastes like soap. Isn’t that weird? Half of people I talk to about coriander love it as much as I do and the other half cannot stand it!

Coriander can be omitted from this recipe altogether. You may like instead to add puréed apples, basil leaves, ginger or sweet potato to give the carrot soup a little more flavour.

Carrot and coriander soup in a yellow bowl next to some carrots

Can this soup be batch made?

Absolutely! There’s nothing better than making a big batch of soup on the weekend to see you through the week! It can be stored in the fridge for three days, or frozen for up to a month! Fantastic for those lunches when you can’t be bothered to cook from scratch!

How do you blend the soup?

I have a handheld Russell Hobbs blender* which is a godsend for blending up soups and is less than £15!

You could also mash the carrots with a masher or fork for a more textured soup or chuck it into a food processor too!

How many servings will you get from this recipe?

Using the ingredients listed below, this quick carrot and coriander recipe yielded a bowl for the baby, one for my four year old and a larger bowl for me.

This recipe doesn’t use any salt, so you may find for your bowl, you might like to add a pinch of salt and maybe a few chilli flakes for added flavour!

If you enjoyed this carrot and coriander soup for babies recipe, please could you pin the image below on Pinterest so others can enjoy it too? 🙂

Yield: 3 bowls

Carrot and Coriander Soup

Carrot and coriander soup in a bowl in front of a cheese plant

A simple carrot and coriander soup, perfect for babies, toddlers and Mums alike! This recipe makes enough soup for two small bowls for a toddler and baby and one large bowl for a hungry Mama!

Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 25 minutes

Ingredients

  • 3 large carrots
  • Handful coriander
  • 1 tablespoon of bouillon
  • Pepper to taste
  • Crusty bread
  • A dollop of creme fraîche

Instructions

  1. Chop the carrots into small chunks and place in a saucepan.
  2. Cover with water and add a tablespoon of bouillon (or a stock cube) and bring to the boil.
  3. Leave to boil for fifteen minutes. Meanwhile, roughly chop the coriander.
  4. When the carrots have softened, take off the heat and stir in the coriander.
  5. Add pepper to taste and then blitz with a hand blender, until thick and creamy.
  6. Leave to cool completely and then serve with crusty bread.

Nutrition Information:

Yield:

3

Serving Size:

1

Amount Per Serving: Calories: 80Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 511mgCarbohydrates: 15gFiber: 9gSugar: 2gProtein: 3g

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