This is a soup with a long history (references to it in English go back to 1784) that can now be conveniently made in a modern appliance. Although it's technically an English soup, its origins are decidedly Indian. (The name loosely means "pepper water" in the Tamil language of Southern India.) The sweetness of apple and coconut milk counterbalances the garlic, ginger, curry and cayenne.
Tip: While nutty and aromatic basmati rice--with its Indian origin--might be more traditional in this soup, delicate and floral jasmine rice works too.
To make ahead: Chop onion, carrots and celery and combine with grated ginger, sliced garlic, spices and salt. Refrigerate for up to 1 day.
Equipment: 5- to 6-quart slow cooker
3 lean protein, 1 fat, 1 starch, 1 vegetable, 1/2 fruit