Steamed Carrots Recipe

Steamed Carrots Recipe
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

Some may caution against making your own carrots at home due to issues with nitrates. However, the solution to avoiding any contamination is to avoid using the steaming liquid when pureeing carrots.


  • 2-3 organic carrots peeled and cut into quarters
  • Breast milk or formula to taste


Place a steamer basket in your sauce pan and fill with water until the water line lies just below the basket. Place the sauce pan over a high heat and bring to a boil. Place the carrots in the sauce pan and cover. Cook until the carrots are very soft. Remove from heat.

Discard the cooking liquid and place the carrots in a Cuisinart or food mill. Puree. Fill individual baby food containers with carrots and freeze until needed.

To serve remove a container from the freezer and defrost in the fridge. Before serving, mix with breast milk or formula until it’s quite soupy. As the baby enjoys carrots more and more, reduce the amount of breast milk gradually until it’s no longer necessary.

Carrot Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Carrot Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.