This zesty soup is based on a chicken and curry stew popular in the South. The origin of its name is unclear, but according to one account, it was brought to Savannah in the early 1800s by a sea captain who traveled the spice route from India. From Bon App�tit, 1996, via Epicurious Mesa, Az 1997.
1. Heat oil in heavy large Dutch oven over medium-high heat. Add onion, bell pepper and garlic; saut? until vegetables soften, about 5 minutes.
2. Add chicken, curry powder, ginger and crushed red pepper; stir 2 minutes.
3. Add 4 cups broth, tomatoes and apple and bring to boil. Reduce heat and simmer 20 minutes. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
4. Stir orzo and currants into soup and simmer until orzo is just cooked through, about 5 minutes. Season with salt and pepper.
5. Ladle soup into bowls. Garnish with cilantro and dollup of yogurt.
Leeks may be substituted for onions
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (89g) | ||
Recipe Makes: 6 | ||
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Calories: 70 | ||
Calories from Fat: 9 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 7mg | 2 % | |
Sodium 31.5mg | 1 % | |
Potassium 124.5mg | 3 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 12.9g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 70
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