In a large stockpot, melt the butter and add the onions, carrots, and celery. Sweat the vegetables until tender. Dust the vegetables with the flour and lightly cook until light brown roux forms. Add the curry powder, mace, ginger, and cloves

Stir slowly while adding the stock. Bring to a low boil and cook for 10 minutes. Add the rice to the soup and stir occasionally, so the rice doesn't stick

In a food processor, add the banana, kiwi, and chutney together and puree

Once the rice is cooked, taste for seasoning and add accordingly. Add the puree when the soup is seasoned the way you like it. Serve right away and top with toasted coconut and almonds