Country Captain Soup

The origin of this spicy soup’s name is unclear. They say it was brought to Savannah, Georgia in the early 1800s by a sea captain who traveled the spice route to India.

1 tablespoon olive oil
1 large onion, coarsely chopped
1/2 cup chopped red bell pepper
4 garlic cloves, finely minced
4 skinless boneless chicken breast halves, cut into 1-inch pieces
1 tablespoon curry powder
1 teaspoon grated peeled fresh ginger
1/4 teaspoon dried crushed red pepper
4 cups (or more) canned chicken broth
2 cups canned diced peeled tomatoes with juices
1 large tart green apple, peeled, coarsely chopped
1/4 cup orzo (rice-shaped pasta)
2 tablespoons dried currants
Salt and freshly ground black pepper to taste
Chopped fresh cilantro
Plain yogurt

Heat oil in 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.

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 dollup of yogurt.

Serves 6.