Heat a large soup pot over a medium heat. Add olive oil and onion, cover and cook for about 10 minutes.
Add garlic. Slice carrots and add to pot with salt, thyme (if using), rice and stock. Cover and bring to the boil.
Remove lid, stir well then turn the soup down to a medium simmer and cook for 25 minutes.
Once the carrot is cooked through, the soup can be puréed. Pour soup into a colander sitting over a bowl. Tip the solids into a blender. Add the chilli (see Tips), lime juice and a little of the liquid from the bowl. Purée until smooth.
Pour the puréed soup back into the pot along with remaining liquid in bowl. Reheat then season to taste. Thin down with water or extra stock if desired.
Serve with a dash of sour cream (optional), a sprinkle of coriander and avocado toast on the side.