Wash and remove the thicker ends of the parsley, cilantro, and mint stems and layout on a towel, and pat dry.
Gradually add the herbs, green onions, spinach, and pulse until you have a fine chop in a food processor. Remove the herbs and set aside.
In a large pot, add 2 tablespoons of olive oil over medium heat and saute the onion for 10 minutes until the onions are golden brown.
Add turmeric and saute for 2 minutes. Remove from the pan and set aside.
Add the remaining 4 tablespoons of olive oil and all the finely chopped herbs to the pot. Over medium-high heat, while stirring constantly, saute the herbs for 15-20 minutes. The herbs will first have to get dried out before beginning to saute, so patience is a good virtue here!
Once the greens have been sauteed adequately and begin to lightly brown, pour in hot water and stir.
Cover and bring to a gentle boil before reducing the heat to low and cook for 20 minutes.
Add the sliced carrots, salt, pepper, lemon juice and mix well. Cover and cook for an additional 30 minutes.
Taste and adjust the seasoning.
Serve with fried eggs and steamed basmati rice.