1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon turmeric
¼ teaspoon cinnamon
½ teaspoon ground cardamom
½ teaspoon black pepper
2 tablespoons olive oil, divided – plus more for drizzling at the end
1 large onion, chopped
2 tablespoons fresh ginger, peeled and minced
1 tablespoon Thai Chili Sauce (like Sriracha or Sambal Oelek)
4 cloves of garlic, peeled and minced
2 boxes (26.46 oz) of Pomi Finely Chopped Tomatoes
1 teaspoon kosher salt
3 slices of gluten-free sandwich bread, crust removed and cut into smaller pieces
1 bay leaf
1 tablespoon coconut sugar (or brown sugar)
2 cups chicken or vegetable stock, preferably homemade
1 tablespoon white wine vinegar
2 tablespoons fresh chive, chopped
3–4 tablespoons of heavy cream or half and half (optional)
To make the cumin roasted shrimp:
2 pounds large shrimp (10–15 per pound), peeled and deveined
2 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon black pepper
Combine all spices in a bowl and set aside. Heat 2 tablespoons of oil in medium-heat in a large saucepan. Add in the onion and cook for 3-4 minutes or until translucent. Stir in the spices. Stirring constantly cook for a 1-2 minutes. Add in the minced ginger. Cook for 2-3 minutes while stirring constantly. Stir in the Thai chili sauce and garlic. Cook until fragrant, 1 minute or so. Add in the tomatoes, salt, sandwich bread and bay leaf. Let it come to a boil. Turn down the heat to medium-low and let it simmer for 3-4 minutes. Fish out the bay leaf and discard. Working in small batches, puree the soup in a blender. Alternatively, you can use a hand /immersion blender to puree the soup in the pot. Stir in the sugar and chicken stock. Bring it to a boil and then let it simmer for 5 minutes or so. Right before serving, stir in the vinegar. Taste for seasoning and add more if necessary. While the soup is cooking roast the shrimp. Pre-heat the oven to 400 degrees. Spread the shrimp on a baking sheet. Drizzle it with olive oil and sprinkle it with cumin, salt and pepper. Roast in the oven for 5-6 minutes making sure to rotate the shrimp halfway through the roasting process. When ready to serve, ladle soup in a bowl. Place 3 pieces of shrimp in the middle of the bowl. Sprinkle it with fresh chives. Drizzle it with a glug of oil and heavy cream, if using. Serve immediately with a few slices of crusty bread.