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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

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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