Mulligatawny Soup

This is the meal I made the night you bailed on us, so we found another person of half-Asian descent to come over. :) 
But, it was good, and easy and cheap to make, and someday I will make it for you, my favorite half-Asian.

1 T. olive oil
1/2 onion, chopped
1 cup chopped carrots, about 3 large carrots, peeled (don't be scared)
1 cup thinly chopped celery, about 3 stalks
1/4 cup all-purpose flour
2 T. curry powder or 1 T. hot curry powder
6 cups low-sodium chicken broth
1/2 Granny Smith or other tart apple, cored, peeled and chopped ( I have make this twice now, and I used a Gala apple the second time and like it better)
2 cups cooked rice, white or brown
2 cups cooked, diced chicken, about 2 chicken breasts
1 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. black pepper
3/4 cup whipping cream

In a large pot, heat the oil over medium heat until rippling and hot.  Add the onion, carrots and celery, and cook, stirring often, until they are slightly softened, about 3-4 minutes.  Stir in the flour and curry and cook for one minute, stirring constantly.  Slowly whisk in the broth until well combined and bring the soup to a simmer.  Cook at a low simmer, stirring occasionally for 8-10 minutes.  Add the chopped apple, rice, chicken, salt, thyme, and pepper.  Simmer 8-10 minutes longer, stirring every now and then to prevent sticking, until the vegetables are tender.  Add the cream, warm the soup through, and serve.