Children love this creamy pureed soup and it is very simple to make. Adding steel cut oats gives it a creamy and rich texture without adding dairy.
1 onion, chopped
4 carrots, rinsed and cut into 1″ slices
2 Tbsp steel cut oats
1. In a saucepan, layer the onion, carrot and steel cut oats in that order. Pour water down the side to cover the carrot. Add a pinch or two of sea salt. Bing to a boil on medium heat, then reduce heat and let it simmer uncovered until carrots are tender. Remove from heat.
2. Puree using a blender or immersion blender. Add a little more hot water if soup seems thicker than you want. Yum!