Saute the onion and shredded carrots in the butter over medium high heat in a large pot or dutch oven.
Add flour and curry and cook five more minutes.
Stir in the chicken broth and bring to a boil.
Reduce to a simmer for about 30 minutes.
Add chicken, apple, rice, raisins, thyme, salt, and pepper to the soup.
Cover and simmer for 20 more minutes until the rice is done.
When there is about 2 minutes left, stir in the coconut milk (or cream).
