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Curry Tomato Soup With Cumin Roasted Shrimp

Today, I'm excited to share a homemade, gluten-free Curry Tomato Soup recipe. While it's delicious on its own, I made it a complete meal by adding cumin-roasted shrimp on top. The entire dish comes together in under 40 minutes, making it well worth the effort. So, skip the store-bought tomato soup and try this recipe to impress your family!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Cuisine world cuisine
Servings 6 cups
Calories 323 kcal

Ingredients
  

To make the curry tomato soup:

  • 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

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 /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.

Notes

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

Nutrition

Calories: 323kcalCarbohydrates: 13gProtein: 33gFat: 15gSaturated Fat: 3gCholesterol: 391mgSodium: 2199mgPotassium: 192mgFiber: 1gSugar: 4gVitamin A: 321IUVitamin C: 10mgCalcium: 271mgIron: 4mg
Keyword Curry Tomato Soup With Cumin Roasted Shrimp
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