Total Time
49mins
Prep 10 mins
Cook 39 mins

I found this recipe in Celebrate the Rain - the Junior League of Seattle's cookbook. I haven't tried it yet but it sounds delicious.

Ingredients Nutrition

Directions

  1. Heat the oil in a large stockpot over medium-high heat. Add the onion and sauté until tender and aromatic, about 3 to 5 minutes,then add the garlic and sauté 1 minute longer.
  2. Stir in the curry and sauté for 1 minute, then add the chicken, red bell pepper, ginger, and red pepper flakes and stir for 2 minutes.
  3. Add the broth, tomatoes, and apple and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
  4. Add the orzo and currants to the soup and simmer until the orzo is tender, about 10 minutes.
  5. Season the soup to taste with salt and pepper and ladle it into bowls.
  6. Garnish with cilantro and a dollop of yogurt or sour cream.
  7. You can make the soup a day ahead up to step 4 and cover and refridgerate it and then bring it to a simmer before you continue.

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