Lamb with carrot soup

Lamb with carrot soup

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A recipe full of sweetness and pretty colors to discover to your baby from 6 months.


  • 2 to 3 carrots, depending on the size
  • 10 to 20 g of cooked lamb shoulder
  • 2 branches, flat parsley
  • 1 half lemon
  • 1 C. coffee mashed cottage cheese


Peel and wash the carrots in lemon water.
Cut into sections and cook for 20 minutes in half a liter of boiling water.
2 min before the end, add the washed parsley sprigs.
Meanwhile, cut the meat into cubes.
Pour it into the blender jar and add the cooked carrots and their juices.
Mix, add the white cheese.
If necessary, heat a few seconds in the pan and serve.


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