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Orange Curry Soup

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Orange Curry Soup

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Course: Soup
Cuisine: American
Keyword: Orange Curry Soup
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8 1 cup
Calories: 361kcal


  • 4 medium apple
  • 1 1/2 medium onion
  • 4 tablespoon grapeseed oil
  • 4 tablespoon curry powder
  • 2 tablespoon cornstarch
  • 4 cup vegetable broth
  • 1/2 cup (not packed) raisins, seedless
  • 2 medium lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 4 large egg, yolk
  • 1 cup heavy whipping cream

Serve With

  • 4 serving crackers, whole-wheat


  • Peel, core, and chop apples; set aside.
  • Chop onion. Heat oil in a sauce pan over medium; add onion and sauté until translucent without allowing to brown.
  • Add curry powder and cornstarch; stir and cook for 2 minutes. Add apples and broth. Bring to a boil, stirring constantly. Continue to stir, allowing soup to thicken.
  • Stir in raisins, 2 tablespoon of lemon zest, 2 tablespoon of fresh lemon juice, salt, and pepper. Reduce heat to a simmer and cook for 15-20 minutes, continuing to stir occasionally.
  • Remove from heat and allow soup to cool slightly. Add to blender and blend until smooth, working in batches if necessary. Pour into saucepan.
  • In a small bowl, whisk together the egg yolks and cream. Add to soup and heat through without boiling.
  • Serve hot with crackers on the side.
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Calories: 361kcal | Carbohydrates: 39g | Protein: 6g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 126mg | Sodium: 516mg | Fiber: 7g | Sugar: 18g

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