The Chew: Creamy Carrot Tomato Soup Recipe

The Chew: Creamy Carrot Tomato Soup

If you’re struggling to feed a picky eater, you’re not alone! Daphne Oz was challenged by a group of parents who are having a hard time feeding their families with at least one picky eater sitting at the table. Daphne shared a quick dinner recipe that is both kid-friendly and healthy. Her cheesy quesadillas with Creamy Carrot Tomato Soup is a great way to get your kids to eat vegetables without complaining! You can easily put this recipe together for a weeknight meal that both kids and adults will love.

To get the recipe, click next page.

The Chew: Creamy Carrot Tomato Soup Recipe Ingredients

• 1 large red onion
• 2 tbsp tomato paste
• 1 orange – zest and juice
• 1 C light coconut milk
• 2 tbsp coconut oil
• 1 lb carrots – peeled, cut into 1-inch pieces
• 6 C vegetable stock (or water)
• 1 tbsp honey
• kosher salt

For the Quesadillas:

• 2 zucchini – grated
• 8 flour tortillas – 10-inch
• 1 C cilantro leaves (optional)
• 1 lime – zest and juice
• 2 tbsp olive oil
• 2 carrots – peeled, grated
• 1 lb mozzarella cheese – shredded
• 1 jalapeno – sliced

The Chew: Creamy Carrot Tomato Soup Recipe Directions

1. In a large, heavy-bottomed pot, add coconut oil and put over medium-high heat
2. Add the carrots and onions then season with salt
3. Saute until translucent and partially caramelized, about 8 minutes
4. Add the tomato paste and stir, then cook for another minute until the veggies are soft, then take off the heat
5. Blend the soup until smooth, then add the orange juice and zest, coconut milk, and honey and season with salt
6. Serve with quesadillas

For the Quesadillas:

1. In a large saute pan, add oil and put over medium-high heat
2. Add the carrots and zucchini, then season with salt
3. Saute until the veggies are tender, about 5 minutes, then set aside
4. Make the quesdaillas by placing a tortilla on a clean work surface
5. Divide the cheese and veggies among four tortillas
6. Put another tortilla on top of each filled tortilla
7. Put a large, nonstick pan over medium heat
8. Add a quesadilla and cook until golden brown
9. Flip and cook on the opposite side until golden brown
10. Remove and set aside to cool slightly
11. Cut into triangles, then serve
12. In a small bowl, combine the jalapeno, cilantro, and lime juice
13. Top the quesadillas for a little spicy, fresh topping