I always say that soup makes for an easy and healthy lunchbox idea but it is also perfect to use as your baby's first foods (just reduce the amount of stock). It is so warming and satisfying on a chilly day, and you can simply freeze and defrost it when needed. It's so stress-free. This particular flavour has become a go-to recipe for my girls lunchbox. I promise that you will adore the sweet combination of sweet potato and carrot. The coconut milk makes this a delightfully creamy food flask filler that will warm your little one up on the coldest days.
Makes: 4 Adult portions
400g of sweet potato, chopped
300g carrots, chopped
3 cloves of garlic
3 tbsp olive oil
1 onion, finely chopped
1 tsp of cumin
1 tsp of ground ginger
650ml low salt stock
200ml coconut milk
Salt (omit for baby)
- Preheat the oven to 200c.
- Place the sweet potato and carrots on a roasting tin, leaving the garlic cloves whole and drizzle with 1 tbsp olive oil and some salt if using. Roast for about 35-40 minutes.
- While your vegetables are roasting, heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the onion, cumin and ginger and sauté for a few minutes until the onion is translucent.
- After a few minutes, pour in the stock. Take the vegetables out of the oven and add to the saucepan. Make sure to squeeze the garlic cloves out of their skins and discard the skin. Let it simmer for about 10 minutes.
- Remove from the heat and blend to your desired consistency. Stir in the coconut milk and serve.
The Food Flasks come in four different colours, just what you need on the go with your baby or during the school week!