In a heavy bottomed pan, heat up 2 tbsp olive oil. Add the onions, garlic and saute for 3 minutes.
Add the carrots, paprika, red chili powder, turmeric powder, cumin and cinnamon powder, salt and saute for 2-3 minutes.
Add the vegetable stock and cook on a simmer for 10 minutes.
Add the rice and cook until the rice and carrots are cooked, approximately 20 minutes.
Blend the carrots to a smooth puree with a few mint leaves.
Garnish with mint, coriander, a wedge of lime and a dollop of yoghurt (optional).