Pierce the skin of the eggplants in several places with a fork. Place in a shallow baking dish and bake, uncovered, for about 1 hour, until soft. Cool and when cool enough to handle, quarter the eggplants, scrape out the pulp, and discard the skin. Chop the pulp and set aside.

In a large pot, heat the oil over medium heat. Add the quartered apple, the onions, and garlic and cook for about 5 minutes, stirring occasionally, until softened. Stir in the curry powder and fennel seeds and cook, stirring, for 1 minute. Add the eggplant pulp, tomatoes, tomato puree, and 9 cups of the vegetable broth. Simmer, partially covered, over medium-low heat for about 45 minutes, stirring occasionally, until the flavors are well blended. Set aside to cool for about 15 minutes.

Meanwhile, in a small saucepan, combine the rice, the remaining 1 1/4 cups broth, and the salt and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, for about 35 minutes, until the rice is almost tender and liquid is absorbed. Remove from the heat and let stand for 10 minutes.

In a blender or food processor, process the soup until smooth (this may have to be done in batches). Return to the pot, add the carrots, celery, and chili sauce, and simmer, uncovered, for 10 to 15 minutes, until the carrots and celery are tender. Stir in the cooked rice. Taste and adjust the seasonings if necessary. Ladle the soup into heated bowls and garnish with the apple slices and chopped parsley.