Thaw the spinach in a colander. Peel the garlic and ginger, chop finely and slowly sauté in the butter. Squeeze out the spinach and sauté briefly. Add the spices and fill everything up with the strong hot broth and cream. Close the pot and simmer gently for about 15-20 minutes.
During this time, peel the onions, cut into rings and fry in the heated oil until they have turned a nice golden brown color. Season the soup to taste, fill into bowls and garnish with the onions.
Tips:
Do not overheat soup so that it retains its color.