This pureed soup uses few ingredients but is big on flavor. It’s a great way to add more veggies into your kiddo’s lunch or dinner, and introduces spices in a mild way to suit picky preschool tastebuds.

Ingredients:

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 5 ounces shredded carrots
• 1 and 1/2 pounds sweet potatoes, peeled and chopped
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon turmeric
• 3 cups low-sodium vegetable broth
• 1/2 (15-ounce) can coconut milk

1. Heat the olive oil in a large saucepan over medium heat. Add the onions and cook for 5 minutes.
2. Stir in the carrots, sweet potatoes, ginger, cinnamon, turmeric, and broth. Bring to a boil, then cover, reduce heat, and simmer for 25 minutes.
3. Transfer the soup to a blender and process until smooth. Pour into a bowl and whisk in the coconut milk.

You can prepare the soup in advance and reheat portions before serving.