Iron Chef Shellie

Tomato Soup with Cashew & Coconut Sambal

“ Week 39 Theme: TV Chefs Cookbook Used: Bill’s Basics Author: Bill Granger Bill Granger’s new book is out, and of course, being the cookbook addict that I am, I just had to purchase it. I have all of his other books and consult them quite regularly. The first recipe that caught my eye was this...”

Tomato Soup with Cashew & Coconut Sambal

Tomato Soup with Cashew & Coconut Sambal

 Week 39

Theme: TV Chefs
Cookbook Used: Bill’s Basics
Author: Bill Granger

Bill Granger’s new book is out, and of course, being the cookbook addict that I am, I just had to purchase it. I have all of his other books and consult them quite regularly.

The first recipe that caught my eye was this soup. The cashew and coconut sambal sounded like a great flavour combination. I got my 2kg of tomatoes from Costco and roasted away with the other ingredients. I loved the smell of tomatoes and capsicums getting it on in my oven.

The best bit about starting my herb and vege garden a few weekends ago, meant that I didn’t have to buy coriander for the sambal! I had a plentiful crop I could harvest. I’ll hopefully post about my little garden one day soon. My snow peas which were an impulse seedling buy are going crazy! Growing so fast, nothing to harvest yet though.

I served it up for dinner on Monday night. Although I left Hamsley with instructions and an Italian roll from Baker’s Delight (it had meat on it… the soup had no meat… gotta keep the boy happy!), I went off for Zumba class with Miss A. I was hoping he would like it enough to have a big bowl of it for dinner, but just in case, I left him a selection of canned soups nearby. Good news! He really enjoyed it, especially with the roll.. phew! I also really enjoyed it. The coconut milk gives a nice flavour associated with Thai food, and the sambal provides another depth of flavour. I left some cashews quite chunky, which added a nice crunch. Looking forward to having more from the pot tonight!

Tomato Soup with Cashew & Coconut Sambal

Bill Granger

2kg plum tomatoes, halved
1 red capsicum, halved and deseeded
6 garlic cloves, peeled
1 small carrot
60ml (1/4 cup) olive oil
2 teaspoons ground coriander
2 teaspoons ground cumin
A pinch of dried chilli flakes (optional)
250ml (1 cup) chicken or vegetable stock
125ml (1/2 cup) coconut milk

Serve it with:
Cashew & Coconut Sambal
50g (1/3 cup) cashew nuts
20g (1/3 cup) flaked coconut
A large handful of coriander leaves

1. Preheat the oven to 200ºC. Put the tomatoes, capsicum, garlic and carrot in a large casserole dish, drizzle with olive oil, sprinkle with spices and season with sea salt and ground black pepper. Cover with a lid or foil and bake for 1 hour. Uncover and bake for another 30 minutes, or until the vegetables are well cooked.

2. Transfer the vegetables to a food processor or blender and mix until smooth.

3. Return the mixture to the casserole dish or a large heavy-based saucepan and add the stock and coconut milk. Stir will and cook over medium heat until warmed through.

4. Meanwhile, make cashew and coconut sambal: put the cashews, coconut, coriander leaves, a large pinch of sea salt and 60ml (1/4 cup) water in a blender or food processor and process until roughly chopped.

5. Ladle soup into serving bowls and serve topped with a little cashew and coconut sambal.

Serves 4-6.


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Tomato Soup with Cashew & Coconut Sambal

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36 comments on “Tomato Soup with Cashew & Coconut Sambal
  1. penny aka jeroxie - September 29, 2010 at 11:12 pm

    Right.. Interesting combination. Want to see herb garden? In pots?

    • Iron Chef Shellie - September 29, 2010 at 11:22 pm

      Certainly is an interesting one! Okay, I will post about the herb garden. Yes in pots as we are renting :) Coriander, parsley and snow peas going wild! 😛

  2. Celeste @ Berrytravels - September 30, 2010 at 11:08 am

    Ahhh, I want herb garden too!

  3. Gabriel Hummel - September 30, 2010 at 11:43 am


    cashews and coconut are two of my favorite things.

    I might just steal this recipe from you and destroy some potlucks

  4. Libby - September 30, 2010 at 12:04 pm

    Cashew and coconut… what a very interesting combination. I, too, am a huge fan of Bill Granger and will be buying his latest book – they’re amazing!

  5. Leah - September 30, 2010 at 12:49 pm

    This looks so good! I love Bill Granger.
    6 cloves of garlic wow that must pack a punch though….

    I’ll be making this very soon. Thanks for posting this!

  6. Anna Johnston - September 30, 2010 at 2:37 pm

    Aaaahhh yes, I do know what you mean about tomatoes & caps getting it on in the oven, what a wonderful aroma, almost as good as sautéing onion, garlic & ginger…, but I digress :) Love the sound of this Sambal too Shellie.

  7. delicieux - September 30, 2010 at 3:01 pm

    This looks like a great soup Shellie. The cashew and coconut sambal sounds interesting, I’ll have to give it a try.

    Good luck with your herb garden, I only ever seem to manage kill anything I try to grow!

  8. Conor @ HoldtheBeef - September 30, 2010 at 3:54 pm

    I always need to add something on top of soup and I really like the idea of this sambal. I do not like my lack of time/energy leaving me with an overrun, gone-to-seed herb garden though! Must pull my finger out.

  9. Lorraine @ Not Quite Nigella - September 30, 2010 at 7:29 pm

    Good choice Shellie! I have this book too and am trying to decide what to make from it! :)

  10. Christy - October 1, 2010 at 1:19 am

    Yummy!!! This soup is right up my alley…love the inclusion cashews AND coconut in it!!

  11. Nancy/SpicieFoodie - October 1, 2010 at 1:47 am

    What a unique and delicious looking soup. Thanks for sharing this, it’s a great find.

  12. Soy @ honeyandsoy - October 1, 2010 at 5:27 pm

    That looks wickedly good and it’s so great that you could harvest”the coriander and not have to buy it! 8)

  13. My Restaurants Melbourne - October 2, 2010 at 7:04 am

    I’ve got some of his cook books too, His a great cook to follow. I’ll have to check out this one.

  14. Anne-Marie - October 3, 2010 at 9:46 am

    OK, made it for 2 & had lots of leftovers so last night decided to bake some fish fillets in it and served with extra coriander, lime juice and crusty bread!! yummo!!! worked really well!

    • Iron Chef Shellie - October 5, 2010 at 10:06 am

      Oh fantastic!! I’ll have to try that fish fillet idea. I reckon it would be great!

  15. Barbara Bakes - October 4, 2010 at 2:50 pm

    Roasting the veggies must add so much fabulous flavor to this gorgeous colored soup.

  16. Vegetable Garden - October 15, 2010 at 2:11 pm

    Thanks for the post. I am always looking for ways to improve my gardening and cooking skills. My family loves eating real food.

  17. Schi Wei - October 18, 2010 at 5:38 am

    Love your recipe.. add a side of fresh baked ciabatta bread and caramel roasted pecans and you can call it a great Sunday brunch.

  18. make my day - October 23, 2010 at 6:42 pm

    one day it’s hot the next it’s cold so seeing soup like this on a cold day that should be hot…warms the soul! looks and sounds extremely tasty gotta love melbourne weather :) cheers kari

  19. Susan - November 4, 2010 at 8:49 am

    I love asian flavoured soups. They just have so much flavour and you feel like you are eating something really good for you.

    I don’t have any of Bill Granger’s books, but I have been wanting to buy one for ages.

Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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