Instructions: Melt the margarine in a large kettle. Add the chopped onion, celery and garlic. Cook, stirring until tender. Add the curry powder and cook, stirring about 1 minute. Add drained tomatoes, bay leaf, thyme and rice. Stir constantly while bringing to a boil. Add chicken broth. Return to boil and then simmer for about 30 minutes.

When rice is tender, remove the bay leaf. Pour the soup into a food processor or blender and blend until smooth. Return the soup to the kettle, add the milk and apple cubes. Increase temperature and serve hot.

This recipe yields 8 generous servings.

Comments: Curry is sweet, not spicy. Do not blend the soup if you prefer a more chunky soup.

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