Baby Food Purees Recipes

First Foods – Carrot Puree

I made all of our sons baby food when he was younger. I would focus on making just two new batches of food each week to ensure a good variety and supply on hand in the freezer. Baby food purees are so simple and you can usually make a batch in 15 minutes. Many just entail peeling, steaming and blending the fruit or veggies. As baby gets older, it is fun to come up with different combinations too! If baby doesn’t like spinach or kale, try adding it to apple puree. You can easily disguise some foods they may have turned down with their favorite foods.

Carrots are another super easy and very inexpensive baby food puree. You can get a 1-2lb bag of whole, organic carrots for $2-3. Simply peel, rough chop and steam the carrots.


It is best to steam the veggies or fruit on the stove in a sauce pot with a steaming basket. Just add a little water so it sits below the steaming basket, then add veggies and cover. Don’t discard the water from the pan as it contains some of the nutrients that cooked out of the veggies. Add breast milk or some of the liquid from the pan to thin the puree. I used a few tablespoons of the water from these carrots to thin this puree.

You do not need a fancy $200 baby food maker to make all your own purees. You can spend around $50 and get all the utensils needed. Here is what you need:

  • Metal steaming basket that fits multiple sizes of pans ($5-$10)
  • Hand Immersion Blender ($20-$50)
  • Silicone ice cube trays ($5 for 2 pack)


The hand immersion blender is fabulous if you don’t already have one! Great to make smoothies, salad dressings, puree soups, chopping veggies and herbs, etc. We still use the silicone ice cube trays when we make pesto every summer. That way we can pull out a few cubes at a time and enjoy our fresh pesto all year long.

First Foods - Carrot Puree
  1. 1lb carrots, peeled and rough chopped
  2. 1/2 c water
  1. 1. Peel and rough chop carrots and add to steaming basket.
  2. 2. Add approximately 1/2 cup of water to pan.
  3. 3. Cover and cook over medium to high heat for around 11 minutes or until carrots become soft.
  4. 4. Spoon carrots into a bowl and add a few tablespoons of water or breast milk and puree with hand immersion blender.
  5. 5. Spoon into silicone ice cube trays and freeze. Once frozen, store in freezer bag.
  1. Tap the silicone trays on the counter while filling the cubes to compact the veggies.
Our Plate

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