Celebrate International Carrot Day with These Healthy Baby Food Recipes Courtesy Tyler Florence & Sprout Baby Foods









International Carrot Day

Sprout Baby Foods is dedicated to bringing delicious, healthy food to growing babies and children. Sprout is celebrating April 4, International Carrot Day, by highlighting their great recipes that include the nutritious vegetable.


Not only is carrot one of the first solid foods introduced to babies, but it is an important ingredient containing vitamins, fiber and antioxidants. This is why many of the Sprout baby and toddler meal flavors contain the healthy vegetable. For example, Sprout’s organic Pasta and Lentil Bolognese includes nutritious grains as vegetables, including tomatoes, onions, carrots, celery and lentils. From roasted soup to blended fruit purees, these carrot recipes encourage a healthy relationship with vegetables as well as a nutritious diet for little ones.


Tyler Florence, co-founder of Sprout and advisor to Sprout’s recipe team has created the healthy and nutritious carrot recipes below. These recipes are found in his Start Fresh cookbook, which is based on his Sprout recipes. 




Carrot Mango Apple


This flavor combination is a great option for babies being introduced to fruits and vegetables. The combination can also be found in Sprout’s line of squeezable pouches for on-the-go snacks and meals.



  • 3 medium carrots, peeled

  • 1 mango, cut into chunks

  • 2 medium Granny Smith or Rome apples, halved and cored


  1. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

  2. Arrange the carrots, mango, and apples on the baking sheet and roast until the fruit has browned and the carrots are tender, 20 to 25 minutes.

  3. Scrape the fruit and carrots into a blender and puree until smooth.

  4. Makes about 11?2 cups

Sweet and Savory Butternut Squash and Carrot Soup


Sprout Sweet Baby Carrots and Roasted Butternut Squash



  • 1 Onion, chopped

  • 1 clove of garlic, sliced or minced

  • 2 pouches of Sprout Sweet Baby Carrots

  • 3 pouches of Sprout Roasted Butternut Squash

  • 2 cups low sodium Chicken Stock

  • Salt & Pepper to taste

  • 4 Tablespoons Butter (or less if you prefer, or 2 Tablespoons of olive oil)

  • Maple Syrup (add if you prefer, about 1 Tablespoon recommended)


  1. Over medium heat melt 2-4 tablespoons butter in a pot on medium heat. Add onion and sauté gently until tender, about 5 minutes. Add garlic and sauté 3 minutes more until just beginning to brown. Add Butternut Squash and Carrots and Chicken Stock, and cook until heated through. Alternatively you can use less or add stock or cream to your preferred soup thickness. Add salt, pepper and maple syrup to taste.

  2. Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.

  3. Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.

  4. To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.




Image credits: serezniy, daniel vincek

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