In a medium stockpot, heat the oil until shimmering. Add the remaining minced garlic and cook over moderate heat until golden, about 30 seconds. Add the remaining chopped onion and cook, stirring, until softened, about 4 minutes. Add the remaining chopped bell peppers and cook, stirring often, for 3 minutes longer. Add the tomatoes and cook until softened, about 5 minutes. Add the carrot and cook, stirring, for 1 minute. Add the water, cilantro sprigs and 2 teaspoons of salt and bring the soup to a boil. Reduce the heat to moderately low and simmer for 10 minutes. Add the rice and simmer for 10 minutes longer.