2 TB olive oil
2 large carrots, peeled and chopped
1 white, or 2 red potatoes, peeled and chopped (red are better)
2 TB peas, fresh or frozen
4 TB of corn kernels, fresh or frozen
½ cup of water or homemade chicken broth (or Pacific brand)
Place the olive oil in a saucepan and sauté the carrots over medium heat until soft, about 5 minutes. Add the remaining ingredients. Bring to a boil, then reduce heat, cover and simmer for about 15 minutes, stirring occasionally.
Puree in a blender. Add more water as needed to get the desired consistency. I have to add a lot of water to get my blender to work. The potatoes make for a sticky consistency.
For variation, instead of peas, add ¼ of an onion, finely chopped, and 1 tsp of fresh herbs such as basil, oregano, or thyme.
Always try to get organic potatoes. Potatoes are one of the worst offenders for chemical fertilizers and pesticides, and because they grow underground, they absorb all of it. Many potato farmers grow a separate plot of organic potatoes for their own families to eat. They don’t even eat the potatoes they are selling. That should tell you something. Red potatoes are less starchy and do not feed yeast as much as the white.
Recommended for babies 7 months and up.