In a heavy bottomed pan, heat up some olive oil.
Add the onions, garlic and sweat for 3 minutes.
Add the carrots, paprika, all spice and saute for 2-3 minutes.
Add the stock and cook on a simmer for 10 minutes.
Add the rice and cook until the rice and carrots are cooked.
Using a slotted spoon, remove some of the rice and reserve it as a garnish after the soup has been finished.
Add the lemon juice, mint and coriander.
Blend the smooth puree, garnish with rice, mint, coriander, and a dollop of yoghurt.
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Key Ingredients: onion, garlic, olive oil, carrot, paprika, basmati rice, coriander leaves, parsley, yoghurt, yogurt, cumin seeds, vegetable stock, cumin powder, saffron, cinnamon, turmeric, coriander, ginger