Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 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 brandy (or 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

Ingredients

Scale

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 brandy (or 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

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Instructions

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 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 brandy. 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.

Notes

* If you have a spice grinder, I would recommend using whole spices and grinding them all together.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main, Soup