Spinach & carrot puree — an iron-and-vitamin-rich puree for 8–12 month babies
Iron-rich greens with a squeeze of lemon — so the iron actually counts.
Why am I making this?
Leafy iron and carrot's vitamin A in one gentle spoonful — supporting the immune system and the blood as your baby grows. Naturally sweet, smooth, and easy to love.
Ancient text
Leafy greens, cooked soft with a little fat, are counted among wholesome foods for the young.
Indian food tradition has long cooked leafy greens soft with a little ghee for the very young — gentle on a small stomach, and warming rather than raw and cooling.
Charaka Samhita, Sutrasthana — the chapters on vegetables and greens (Shaka varga). Reviewed by the Aayu Ahaar editorial team.
Modern research
Carrots are rich in beta-carotene, which the body turns into vitamin A for immune defence and healthy vision; pairing vitamin C (a squeeze of lemon) with plant iron markedly improves how much iron the body absorbs.
Indian Food Composition Tables, National Institute of Nutrition (ICMR), 2017 — carrot beta-carotene and spinach iron content. World Health Organization — iron bioavailability and complementary feeding guidance.
How to make it
What you'll need
- 1 small handful fresh spinach, washed
- 1 small carrot, peeled and chopped
- ½ tsp ghee
- A few drops of lemon (after cooking)
- Steam the carrot until very soft, about 10 minutes. Add the spinach for the last 2 minutes only.
- Blend to a silky puree, adding a little cooled boiled water for the right texture.
- Stir in the ghee. Cool to lukewarm.
- Add a few drops of lemon just before serving — it helps the iron absorb.
How to feed it
| Texture | Silky and smooth; loosen with a little cooled boiled water |
| Quantity | 2–4 tablespoons as a light meal or side |
| Frequency | 2–3 times a week, rotating with other vegetables |
| Best time | Daytime, freshly made |
What's inside
Grow this recipe with your child
| 8–12 months | Blend silky-smooth and serve on a spoon |
| 1–2 years | Mash instead of blend, leaving a little texture |
| 2 years+ | Fold into khichdi, dal or paratha instead of a plain puree |
What every mother asks
Is spinach safe for my baby?
My baby pulls a face at green food.
Do I need the lemon?
Can I make a big batch?
A few honest notes
- Introduce spinach only after 6 months, well-cooked and in modest amounts, as leafy greens are naturally high in nitrates.
- Serve freshly made; do not store leafy-green purees overnight to reheat.
- Introduce one new vegetable at a time, with a 3-day gap, to spot any reaction.
Storage & make-ahead
Leafy-green purees are best made fresh and served the same sitting. Avoid storing overnight to reheat; if you must hold it briefly, keep it covered in the fridge and use within a few hours.
A gentle, honest note — this is one nourishing food among many, not a complete meal on its own. Aayu Ahaar walks beside the doctor's care, never in its place.