The Orange Line: 3 yummy ways to help your baby love carrots

Carrot Mac + Cheese Muffins


Here’s a tip

Butternut squash and/or sweet potatoes work really well in place of carrots in all of the recipes. Use what you have on hand, what’s in season, or your family’s favorites.

2 cups peeled and chopped carrots (about 4 medium carrots)

½ tsp. salt

8 oz. whole-grain noodles (quinoa, brown rice, whole wheat, etc.)

2 oz. organic cream cheese

1 ½ cups organic sharp cheddar cheese

½ tsp. paprika (optional)


-Preheat oven to 350.

-Add 1-2 cups of water and carrots to a small saucepan with tight-fitting lid. Bring to a boil.

-Reduce heat to a simmer, cover and let cook until carrots are soft; about 10-15 minutes.

-Transfer cooked carrots and cooking liquid to a blender. Blend until smooth, adding additional water (if necessary) to thin.

-Meanwhile, cook pasta according to package directions. Return pasta to pot. Add carrot puree and ½ tsp. salt. Cook over medium heat for about 5 minutes until sauce is thickened and pasta is coated. Stir in cream cheese, 1 ¼ cup cheddar cheese, and paprika (if desired); stir until melted. Season with salt and pepper.

-Grease a muffin tin (with butter or oil). Spoon macaroni into tin and top with remaining cheese. Bake for 20-30 minutes, or until browned on top and pasta begins to pull away from tin. Let cool for 30 minutes before removing from tins.

Carrot Cookies with Chocolate Chips


1 cup carrot puree (from steaming/pureeing about 4-5 medium carrots)

¼ cup pure maple syrup

¼ cup coconut oil

1 Tbsp. vanilla

1 cup oat flour

1 Tbsp. arrowroot

1 tsp. ground cinnamon

½ tsp. baking powder

¼ tsp. sea salt

½ cup mini chocolate chips


-Preheat oven to 350. Line two baking sheets with parchment paper.

-Mix together carrot puree, maple syrup, coconut oil and vanilla in a large bowl. In a small bowl, whisk together flour, arrowroot, cinnamon, baking powder and salt.

-Add dry ingredients to wet until fully combined. Stir in chocolate chips.

-Portion the cookie dough using a level tablespoon until finished. Gently press each portion with back of a spoon.

-Bake for 15-20 minutes. Let cool for 10 minutes.

Gingered Carrot Soup with Coconut Milk


1 Tbsp. oil (grapeseed or coconut)

1 cup onion, chopped

1 cloves garlic, minced

1 Tbsp. ginger, chopped

1½ cup steamed or pureed carrots

¼ cup coconut milk

2 tsp. lime juice

2 cups water

1 tsp. sea salt

Pinch of cayenne pepper (optional)


-Heat oil in a medium skillet. Add onion and sauté 1-2 minutes. Add garlic and ginger; stir an additional 1-2 minutes. Turn off heat.

-Add cooked carrots, coconut milk, lime juice, water, salt, cayenne (if using) to blender. —

-Carefully add onion mixture. Blend until warm. Taste, and adjust seasonings as necessary.

*Recipes created by Chef Amanda Skrip, a natural foods educator, health coach and wellness expert. She is a Bump Club and Beyond expert.

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