Soak the spinach for half an hour in water with a little vinegar. Wash it and cut it. Heat the oil in a pot and fry the chopped onion, then add a little grated carrot. Then add in the chopped tomatoes.
Once softened, pour in the flour and mix. Pour in 6 1/5 cups (1.5 l) hot water and add the spinach and pre-washed rice. Let the soup boil until the rice softens. Finally, add salt and curry.
Remove spinach soup with rice from the stove, wait for it to cool slightly and then thicken it with 1 egg beaten with a tablespoon of yoghurt and vinegar.