Peel and chop the galangal and pour 600 ml of boiling water over it. Let tea steep. Clean, peel and chop the carrots. Peel and chop onion. Carve tomatoes crosswise, blanch with boiling water, let stand briefly. Quench tomatoes, peel skin. Chop tomatoes finely
Heat the oil in a pot. Sauté onion for 2-3 minutes, then add carrots and tomatoes. Sprinkle with sugar and sauté again for 1-2 minutes. Pour the galangal tea through a sieve, season with salt and pepper and simmer for about 30 minutes
Puree the soup and add the cream. Bring to the boil again and season to taste. Wash spinach and shake dry. If necessary, clean and slice the mushrooms thinly.
Fill soup into bowls. Arrange spinach and mushrooms in the middle and sprinkle with some coarse black pepper. Serve the soup immediately. Serve with baguette