8 stalks celery, chopped
4 carrots, peeled and chopped
1 onion, chopped
3 tablespoons olive oil
8 cups chicken broth
2 Granny Smith apples, chopped
½ cup rice
1 tablespoon curry
1 cup soy milk
¼ cup flour
2 cups chopped cooked chicken

In a large stock pot, sauté celery, carrots and onion in oil over medium-high heat. Add broth, apple, rice and curry. Bring to a boil. Reduce heat and simmer, covered, for about 20 minutes. In a small bowl, whisk together the soy milk and flour. Whisk into soup and stir until smooth and slightly thickened. Stir in chicken and heat through.