A fairly thick curry soup with cooked rice, garnished with lemon (serves 4-6, hot).

1 lg. onion, chopped
1 carrot, chopped
1-2 stalks celery, chopped
1 med. sour cooking apple
3-4 tbsp. butter (or oil)
1 tbsp. curry powder (or paste)
1 1/2 tbsp. flour
1 tbsp. tomato puree
4-5 c. stock
1 bay leaf
3-4 sprigs of parsley
A pinch of thyme
2 tbsp. shredded coconut
1 tsp. sugar
2 tsp. lemon juice
4-6 tbsp. cooked rice

GARNISH:

4-6 slices lemon
Paprika

1. Melt butter or oil and add the onion, carrot, celery and apple, stir well and cook gently for 5-6 minutes. Add the curry powder or paste, and cook for a few more minutes. Add the flour, mixing well, and cook for a few minutes to brown slightly. Add the tomato puree and the stock. Blend well before bringing slowly to a boil. Reduce the heat. Add herbs, seasoning, coconut and sugar. Simmer for 30-45 minutes with lid on pan.

2. Remove bay leaf, then blend soup in electric blender or put through fine food mill. Return to pan, add rice and adjust seasoning. Reheat, adding lemon juice just before serving. (If preferred the rice can be served separately.)

3. Serve hot with a slice of lemon and sprinkled with paprika.