In a pot, heat the olive oil over medium heat and add the ground turkey. Cook until browned, about 5 minutes.
Add the chopped zucchini and carrot to the pot along with the chicken broth. Bring to a boil and then reduce to a simmer.
Cover and let it cook for 20 minutes, or until all vegetables are tender.
Once cooked, allow the mixture to cool slightly before transferring to a blender or food processor.
Blend until desired texture is reached, adding extra broth if you prefer a smoother puree. For a chunkier texture, blend less.
If using, sprinkle in dried thyme and blend just to combine.
Serve in small portions; let cool before feeding to babies. Store any leftovers in airtight containers in the refrigerator.
