The original recipe is in my dog-eared copy of Delia Smith's Complete Cookery Course but I've tweaked it slightly over the many years I've been making it. It's still one of my favourites and - more crucially - my daughters love it. And, it's dead easy to make.
3 large onions
3 or 4 large unpeeled courgettes (or a marrow)
one tin of chopped tomatoes
1 large or 2 medium sized potatoes
Next, when the vegetables are soft put them into a blender and puree. I usually pour each pureed batch into a big bowl after each until it's all done then pour back into the main pan. Then add the cooked rice to the pureed soup, along with the stock, Worcester sauce and curry powder. The soup should have quite a strong flavour so season to taste and add more curry powder if you like it really spicy.