2 tbsp. olive oil
1 large brown onion, coarsely chopped
2 garlic cloves, crushed
2 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ground cinnamon
1 tsp. paprika
2 tbsp. soy sauce
4 carrots, coarsely chopped
400g pumpkin, peeled, seeded, roughly chopped
1 litre (4 cups) vegetable or chicken stock
1 x 270ml can coconut milk
1 tsp. honey
coriander leaves, to serve
yoghurt, to serve
In a large saucepan or steamer add the carrots, pumpkin and cook until soft. Once cooked stir thought a little chicken stock. Remove the correct portion for your baby, as this is the perfect, nutritious baby food.
Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring for 5 minute or until onion softens. Add the pumpkin and carrot, coriander powder, cumin, cinnamon and paprika and cook, stirring for 1 minute or until aromatic. Add soy, coconut milk and fresh coriander.
Ladle the stock over and bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until carrot is very tender. Remove from heat.
Add honey and blend carrot mixture with a stick blender until smooth. Serve in shot glasses, dollop with yoghurt and top with coriander leaves to serve.