Introducing the colorful and nutritious Carrot Beetroot Soup for Babies! In many Indian homes, while white rice cereal is often the preferred choice for a baby’s first food, root vegetables like potatoes, sweet potatoes, carrots, parsnips, and beets come as a close second. These naturally sweet and visually appealing vegetables not only add a splash of color to your baby’s meals but are also easy to cook, puree, and rarely cause allergies.

When selecting root vegetables, opt for firm ones with blemish-free bright skin, and be sure to wash them properly before preparing them for your little one. Today’s recipe features a combination of two brightly colored vegetables – carrots and beets – in the form of a healthy and delicious Carrot Beetroot Soup for Babies. This nutrient-rich soup offers a range of health benefits that contribute to the growth and well-being of your growing baby.

So, get ready to introduce your little one to the delightful flavors and benefits of Carrot Beetroot Soup. It’s a fantastic addition to their mealtime repertoire!

1. Clean and peel the carrot and beetroot and cut into small cubes.

2. Steam both together in a pressure cooker. Allow 4 to 5 whistles as beetroot may take time to cook.

3. Once the cooked vegetables cool, you can either blend and strain or mash it and use your hands to squeeze out the liquid.

4. You can also add a pinch of jeera/cumin powder for seasoning. The soup can be warmed a little and then served.

If your baby’s stool appears a little pink or reddish after eating this soup, don’t get scared; it’s just the beetroot!! Once your baby gets used to the flavor of this soup, you can try serving carrot puree or beetroot puree, or even a root vegetable mixed puree – try everything and see what your little foodie prefers the most!