Lightly brown the onion and garlic in the fat.
Mix in the flour and curry powder, cook out for a few minutes, browning slightly.
Mix in the tomato puree. Cool slightly.
Gradually mix in the brown stock.
Stir to the boil;add the remainder of the ingredients and season with salt.
Simmer for 30-45 min.
Pass firmly through a strainer.
Return to a clean pan, reboil; correct the seasoning and consistency.
Place the rice in the warm soup tureen and pour in the soup.