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
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|Serving Size: 1 (89g)|
|Recipe Makes: 6|
|Calories from Fat: 9 (13%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 70
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