In a heavy bottomed pan, heat up some olive oil.Key Ingredients: onion
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.
, olive oil
, basmati rice
, coriander leaves
, cumin seeds
, vegetable stock
, cumin powder