Spiced Carrot and Orange Mash

Spiced Carrot Puree recipe by Starting Solids Australia

We love a dish that uses carrots here and not just 1 or 2….like a bag! Carrots are always an affordable staple to have in the fridge and at $2 per kg, when we find a recipe that uses that many, we get excited. 

Carrots are a great and nutritious veggie to include in bubs diet when they get started on their solids journey. However, because they are hard when raw, you need to prepare them in a way that is safe for bub. Cooking them well, so they are nice and soft or mashing, works well. Raw carrots are better left until your little one is much older and able to chew food confidently. You can offer grated carrot from around 9+ months, though but be guided by your little one.


Age Recommendation - from 6 months.

This dish takes inspiration from the middle east and the flavours of harissa. The added tahini and legumes boost the protein too. We also smear Greek yogurt on the plate before adding on the carrots and it makes an excellent base for a meat dish (think slow cooked shanks or grilled fish). 

For a super simple and quick meal for bub, serve it with some canned sardines for an easy and nutritious lunch. It freezes well, so it’s a good recipe to make in bulk, freeze in small portions and use when you’re in a rush! 



  • 1 x tbs olive oil 
  • 1 x tbs butter (can use more olive oil if dairy free)
  • 1kg of carrots peels and cut into 8 small chunks
  • 1 x cup of low sodium veggie stock
  • 1 x tsp minced garlic 
  • ½ tsp of cumin, coriander, paprika 
  • 1 x can of cannellini beans drained and rinsed 
  • 1 x tbs tomato paste 
  • 1 x tbs tahini 
  • 1 x tbs lemon juice 
  • Zest and juice of one orange 

*optional 1 cup of Greek yogurt to serve



  • Heat a pan on the stove and add in your olive oil, butter and carrots
  • Cook for 10 minutes until the carrots are starting to soften 
  • Add in your garlic and spices and cook for another 5 or so minutes  
  • Add in your stock, tomato paste and cannellini beans, before continuing to cook until the carrots are soft and easily break apart if mashed with a fork. This can take 20-30 mins with a lid on. 
  • Remove from the heat and add in your tahini and lemon juice as well as the juice/zest of your orange. Stir it all through.
  • Now you can either mash everything with a potato masher, stick blender or food processor. This depends on the texture your bub is ready for (puree compared to fork mashed). This dish is great because you can easily change the texture to meet your little one where they are at with solids. 
  • To serve: spread your Greek yogurt over the base of a large serving plate before spreading your carrots over the top.

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