Country Captain Soup
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 1 large onion, coarsely chopped
- chopped fresh cilantro
- 1/2 cup chopped red bell pepper
- 1 teaspoon grated peeled fresh ginger
- plain yogurt
- 2 tablespoons dried currants
- 4 garlic cloves, chopped
- 1/4 teaspoon dried crushed red pepper
- Carbohydrate 18 g(6%)
- Cholesterol 68 mg(23%)
- Fat 14 g(22%)
- Fiber 4 g(17%)
- Protein 14 g(28%)
- Saturated Fat 3 g(17%)
- Sodium 767 mg(32%)
- Calories 255
Preparation Heat oil in heavy large Dutch oven over medium-high heat. Add onion, bell pepper and garlic; sauté until vegetables soften, about 5 minutes. Add chicken, curry powder, ginger and crushed red pepper; stir 2 minutes. 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.) Stir orzo and currants into soup and simmer until orzo is just cooked through, about 5 minutes. Season with salt and pepper. Ladle soup into bowls. Garnish with cilantro and dollop of yogurt.
Preparation Heat oil in heavy large Dutch oven over medium-high heat. Add onion, bell pepper and garlic; sauté until vegetables soften, about 5 minutes. Add chicken, curry powder, ginger and crushed red pepper; stir 2 minutes. 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.) Stir orzo and currants into soup and simmer until orzo is just cooked through, about 5 minutes. Season with salt and pepper. Ladle soup into bowls. Garnish with cilantro and dollop of yogurt.
