Heat the olive oil in a large pot over medium heat. Add the onion and saute for 5 minutes. Add the garlic and saute for 1 minute. Add the bulgur, 5 cups water, carrot, salt and pepper to taste. Stir well. Cover the pot and bring to a boil. Reduce heat to medium-low and simmer covered for 10 minutes.
Then add the tomato, chicken broth, dried mint, coriander, crushed tomatoes and ground cinnamon. Simmer covered over medium-low heat until bulgur and vegetables are tender (about 40-45 minutes), stirring occasionally. Add more water during cooking if necessary. Add the lemon juice. Taste and adjust seasonings. Serve tomato bulgur soup hot.