Carrot and ginger soup

• 6 mediumcarrotsabout 600 g (1 lb 5 oz)
• 1 mediumpotatoabout 200 g (7 oz); it thickens the soup
• 1onionfinely chopped
• ½–1 tspgrated fresh gingeroptional; peeled and grated very finely. Start with ½ tsp: the NCCIH says ginger can cause tummy discomfort, diarrhea, or mouth and throat irritation
• 750 ml (3 cups)wateror homemade stock made without salt, with every bone piece strained out; not ready-made stock, which is usually salty
• 1 tbspolive or vegetable oil

Steps

1. 1Wash your hands. Scrub the carrots under running water and peel them. Cut one lengthwise into sticks about 6–8 cm long and 2 cm wide (2½–3 × ¾ in), never round coins, for your baby to dip, and chop the rest. Scrub the potato under running water, peel it, cut away any green, damaged or sprouting parts, and cut it into cubes about 2 cm (¾ in). Rinse and peel the onion, then chop it finely. If you use ginger, rinse it, peel it and grate it very finely, throwing away any stringy bits.
2. 2Heat the oil in a large pan over medium-low heat and cook the onion gently for about 10 minutes, stirring, until very soft and see-through. Add the ginger for the last minute, without letting it brown.
3. 3Add the chopped carrot, carrot sticks, potato and water. Bring to a boil, then cover and simmer gently for 20 to 25 minutes, until the carrot and potato fall apart when you press them with a spoon. Don't add salt or stock. Before you blend, lift out the carrot sticks with a slotted spoon and squash one between your thumb and finger: it should flatten easily.
4. 4Blend until completely smooth, with no strands of ginger left. Take your baby's portion out now, before any salt or seasoning goes in. It should be thick enough to stay on a spoon when you tip it; if it's runny, simmer it uncovered for a few minutes.
5. 5Spread your baby's portion in a shallow bowl to cool, stirring. Soup holds heat, so stir it well and check the temperature in the middle before serving: it should feel only just warm, never hot.
6. 6For toast strips (once wheat has been introduced on its own), check the bread label. At every age, choose plain bread with no whole seeds, nut pieces or whole grain kernels; before 12 months, also check there's no honey (not safe under 12 months). Toast it lightly and cut it into strips about the size of an adult finger, roughly 6–8 cm long and 2 cm wide (2½–3 × ¾ in).