In a 4-quart saucepan, heat olive oil over medium heat. Add the onion, celery, and curry powder; saute until onion is golden--about five minutes. Add carrots and
cook, stirring occasionally, five minutes. Add rice; cook one minute. Stir in broth, water and salt. Bring to boil over high heat; reduce heat to low; cover and simmer
15-20 minutes, or until carrots are tender and rice is done.
Ladle into soup bowls, and garnish with parsley.
Recipe from Harriet, on the "Favorite Recipes" forum, on wwwomen.com.