Spicy carrot soup
Carrot soup with garlic, ginger, sambal, and chicken broth.
Slice the garlic, onion and ginger. Heat the olive oil in a soup pot and fry the garlic, ginger and onion for 5 minutes. Fry the sambal for 1 min.
Add the water and bouillon tablets. Bring to boil. Clean the roots and cook the carrots for about 15 minutes.
Puree with a hand blender. Season with salt and pepper.
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