Tomato soup with cashew nuts and coconut sambal

Name: Tomato soup with cashew nuts and coconut sambal
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 2 kg Egg tomatoes, halved; 1 red pepper, halved and seeded; 6 Garlic cloves, peeled; 1 small carrot, cut into cubes; 60 ml Olive oil; 2 TEASPOONS ground coriander seeds; 2 TEASPOONS ground cumin; 1 pinch dried chili flakes (if desired); 7-10 Tbsp Sea salt, freshly ground black pepper; 250 ml Poultry or vegetable broth; 125 ml unsweetened coconut milk; 50 g + a few cashews; 20 g dried coconut flake; 1 big handful of coriander green; 1 big pinch of sea salt

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

2 kg Egg tomatoes, halved
1 red pepper, halved and seeded
6 Garlic cloves, peeled
1 small carrot, cut into cubes
60 ml Olive oil
2 TEASPOONS ground coriander seeds
2 TEASPOONS ground cumin
1 pinch dried chili flakes (if desired)
7-10 Tbsp Sea salt, freshly ground black pepper
250 ml Poultry or vegetable broth
125 ml unsweetened coconut milk
50 g + a few cashews
20 g dried coconut flake
1 big handful of coriander green
1 big pinch of sea salt

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Put tomatoes, red pepper, garlic and carrot in a large casserole dish. Drizzle olive oil over it and sprinkle the spices over it.
2
Season with sea salt and freshly ground black pepper. Cover the mould with a lid or aluminium foil. Cook the vegetables in a hot oven for 1 hour. Remove the lid or foil and cook the vegetables for another 30 minutes until soft.
3
Process cooked vegetables in a kitchen blender or with a hand blender to a homogeneous puree.
4
Put the purée back into the mould or a large heavy saucepan. Add the broth and coconut milk. Stir everything well, warm up at medium temperature and season again with salt and pepper.
5
Place soup in soup bowls with a ladle, garnish with a few cashew nuts and coconut sambal (see below) and serve.