Baby Food: Carrot and Potato Soup

For the carrot and potato soup, peel and dice the carrots and potatoes and finely chop the onion. Heat butter or canola oil in a pan and fry the onions in it.

Add the vegetable cubes and fry briefly.

Pour in soup or water, add a sprig of thyme and cook over low heat until tender.

Remove the thyme sprig and puree the carrot-pea soup with a blender.

Stir in sour cream or whipped cream and season with a little salt and pepper.

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