Country Captain Soup (thanks Nancy Carney)

1 tbsp. olive oil
1 large onion, chopped
1/2 c. red bell pepper, chopped
4 garlic cloves, chopped
6 skinless, boneless chicken thighs, cut into 1 inch pieces
1 tbsp. curry powder
1 tsp. grated, peeled fresh ginger
1/4 tsp. dried crushed red pepper
4 c. chicken broth
2 c. canned, diced tomatoes
1 large Granny Smith, peeled, chopped
1/4 c. orzo
2 tbsp. dried currents
chopped fresh cilantro
 plain yogurt

Heat oil in dutch oven over medium high heat. Add onion, bell pepper and garlic; saute until vegetables are soft, about 5 minutes. Add chicken, curry, ginger and crushed red pepper, stir 2 minutes. Add 4 cups broth, tomatoes and apple and bring to a boil. Reduce heat and simmer 20 minutes. (can be made 1 day ahead. cover and refrigerate. bring to simmer before continuing)
Stir orzo and currents 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 a dollop of yogurt.