1 pound baby carrots
1 wedge lemon
water. Bring to a boil over medium-high heat. Reduce the heat to medium. Add the carrots, then squeeze the lemon wedge over the carrots (this will enliven their flavor). Cover and steam for 10 minutes or until the carrots are tender.
Uncover and let the carrots cool slightly in the pot. In batches, puree the carrots in a blender or food processor, adding some of the steaming water if needed to loosen the texture of the puree.
Pour the carrot puree into storage containers or ice cube trays. Let cool completely before refrigerating or freezing. Store in the refrigerator for up to 1 week or freeze for up to 3 months.