1 tablespoon safflower oil
1  large onion, chopped
1/2 cup chopped celery
1  Granny Smith apple, peeled and chopped
1 1/2 tablespoons curry powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 cups (about) {vegetable stock} or water
1 1/2 cups cooked long- or short-grain white rice
 chopped peanuts or golden raisins, for garnish

Heat the oil in a large saucepan over medium heat. Add the onion and celery and cook for 5 minutes, or until the vegetables are soft. Stir in the apple, curry powder, salt, cayenne, and 3 1/2 cups of the stock and bring to a boil. Add the rice and simmer, stirring occasionally, for 15 minutes, or until the rice is very soft.

Transfer the soup to a food processor, in batches if necessary, and purée. Pour into a large bowl and whisk in as much of the remaining stock or water as necessary to achieve the desired consistency. Refrigerate for 2 hours, or until cold. Serve the soup chilled, garnished with peanuts or raisins.