Carrot pumpkin puree
Carrot and pumpkin – these sweeter tasting vegetables from the yellow-orange vegetable category, are rich in antioxidant beta-carotene. Hence, this soup will help your baby develop good vision.
|Serves||Preparation Time||Cooking Time|
|1 People||10 Minutes||15 Minutes|
- 1 carrot, peeled and chopped
- 1/4 cup pumpkin peeled and chopped
- 2 cups filtered water
- A slice of lemon
Put water and the chopped pumpkin and carrot in a pressure cooker.
Cook for two whistles or until the vegetables are soft.
Cool slightly and blend in a mixer to a smooth purée.
Pour the purée into a broad non-stick pan and bring to boil, with occasional stirring.
Squeeze lemon for taste.
Serving: 1 (1.5 cup cooked)
|Total Fat||0 g||Potassium||585 mg|
|Saturated||0 g||Total Carbs||17 g|
|Polyunsaturated||0 g||Dietary Fiber||8 g|
|Monounsaturated||0 g||Sugars||2 g|
|Trans||0 g||Protein||2 g|
|Cholesterol||0 mg||Vitamin A||85%|
*Percent Daily Values are based on a 2000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.