Today we’re making a very gentle, naturally sweet soup with carrot and sweet potato, finished with a little touch of feta. Perfect for introducing baby to more “cheesy” flavors, without adding any salt!
Ingredients
For about 2 1/2 cups (600 ml) of soup:
Preparation
Prepare the vegetables: peel and rinse the vegetables, cut the carrot into slices, the sweet potato into cubes, and the onion into slices.
Cooking: steam for 15 minutes, until the vegetables are very tender.
Blend: place the cooked vegetables in the blender bowl with a little cooking water. Blend until smooth, adding more water as needed to get the desired creamy soup texture. Add the raw oil at the end of blending.
Finishing touch: stir in the crumbled feta (rinse it quickly first if it is very salty).
From 8 months: texture should be smooth to thick and creamy.
Age & texture tips
- From 8 months: texture should be smooth to thick and creamy.
- For an older baby, blend less finely or add small pasta pearls or rice, very well cooked.
Storage
- Refrigerator: 48 hours in an airtight container.
- Freezer: 3 months in portions (ice cube trays/jars). Thaw in the refrigerator, then reheat gently.
FAQ
Isn’t feta too salty?
Rinse it for 5–10 seconds under cold water, crumble it finely, and start with 1 teaspoon. Do not add salt.
Dairy-free alternative?
Yes: silken tofu, plant-based cream (rice/oat), or nothing at all.
How much water should I add?
Start with 1/2 to 2/3 cup (120 to 150 ml) of cooking water, then adjust until you get the texture you want (about 2 1/2 cups / 600 ml total).
My baby prefers pieces
Blend briefly, or add small pasta or rice, very well cooked, before serving.
Can I use broth?
Only if it is unsalted and additive-free. Otherwise, the vegetable cooking water is enough.
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