Spicy Indonesian Tomato Soup
10,0 / 10
Serve with fresh herb focaccia. Can be frozen.
1 Non-stick pan, 1 Plate, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Fine grater, 1 Citrus juicer, 1 Bowl, 1 großer Pot, 1 Sieve, 1 Peeler, 1 Tablespoon, 1 Salad server, 1 Paper towel, 1 Bowl, 1 Wooden spoon
Wash the tomatoes, drop into boiling water for a few seconds, then skin, halve, deseed and dice. Put into a pan with the stock, thyme, trimmed and deseeded chilli and peeled garlic and bring to the boil. Cover and simmer gently for about 10 minutes, then remove the thyme and puree finely. Peel and roughly chop the onion. Wash, peel and dice the carrot. Add both to the soup and simmer with a lid on the pan for a further 15-20 minutes. Season with salt and pepper and add Sambal Oelek to taste. Ladle into warmed soup bowls and serve hot.