How to cook
Soak the washed and cleaned of stems spinach for about 30 min. in a bowl of water and vinegar. Rinse well, chop finely.
Heat the oil in a medium-sized pot and braise the finely grated carrot; shortly after add the finely chopped onions. Pour in the tomatoes after 1 min. Once softened a bit add the flour and stir well.
Pour in 6 1/5 cups (1.5 L) hot water, add the spinach and rice. Boil until rice softens. Add the finely chopped parsley.
Season with the curry and salt to taste. Remove from the heat and leave to cool a bit.
In a small bowl mix the yoghurt, vinegar and egg. Beat with a fork and thicken the soup.