|Unsalted margarine||1 Tablespoon|
|Yellow onion||1 Medium, chopped|
|Carrot||1 Medium, peeled and sliced thin|
|Tart apple||1 Medium, peeled, cored, and chopped|
|Celery stalk||1 Medium, sliced|
|Sweet green pepper||1 Small, cored, seeded, and chopped|
|Curry powder||1 Tablespoon|
|Low sodium chicken broth||4 Cup (64 tbs)|
|Low sodium tomatoes||1 Can (10 oz), drained and chopped|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground mace||1⁄4 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Cooked cubed light chicken meat||1 Cup (16 tbs)|
|Cooked rice||1⁄2 Cup (8 tbs)|
|Low fat plain yogurt||1⁄4 Cup (4 tbs)|
In a large heavy saucepan, melt the margarine over moderate heat.
Add the onion, carrot, apple, celery, and green pepper and cook, uncovered, for 5 minutes or until the onion is soft.
Blend in the flour and curry powder and cook, stirring, 1 minute longer.
Add the chicken broth, tomatoes, cloves, mace, nutmeg, and black pepper.
Raise the heat to moderately high, cover, and bring to a boil.
Adjust the heat so that the mixture bubbles gently, cover, and simmer for 30 minutes.
Remove and discard the cloves; cool the soup for 10 minutes.
In an electric blender or food processor, whirl the soup in 3 batches for 20 seconds each.
Return to the saucepan, add the chicken and rice, and cook, stirring, over moderate heat for 3 to 5 minutes or until the soup is heated through.
Ladle into bowls, top each with 1 tablespoon of the yogurt, and sprinkle, if you like, with 1 teaspoon of the parsley.