Serves 8
35 min
Curry Tomato Soup with Roasted Cumin Shrimp
Recipe GLPRaafa728b1b348a
A vibrant, aromatic soup infused with warm spices like cumin, coriander, turmeric, and cardamom, blended with tomatoes and enriched with coconut cream. Topped with perfectly roasted shrimp seasoned with cumin and fresh chives. This Southeast Asian-inspired dish balances heat from Thai chili sauce with the sweetness of coconut sugar.
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Ingredients
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon turmeric
¼ teaspoon cinnamon
½ teaspoon ground cardamom
1 teaspoon black pepper divided
4 tablespoons olive oil divided
1 large onion, chopped
2 tablespoons fresh ginger, peeled and minced
1 tablespoon Thai chili sauce (such as Sriracha or Sambal Oelek)
4 cloves garlic, peeled and minced
52.92 ounces finely chopped tomatoes (two 26.46 oz boxes)
1 teaspoon kosher salt
3 slices gluten-free bread, crust removed and cut into small pieces
1 bay leaf
1 tablespoon coconut sugar or brown sugar
2 cups chicken or vegetable stock
1 tablespoon brandy or white wine vinegar
2 tablespoons fresh chives, chopped
3–4 tablespoons heavy cream or half-and-half (optional)
2 pounds large shrimp (10–15 per pound), peeled and deveined
Directions
Combine ground cumin, coriander, turmeric, cinnamon, cardamom, and ¾ teaspoon of the black pepper in a small bowl. Set the spice mixture aside.
Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until the onion becomes translucent and softened.
Add the spice mixture to the saucepan. Stir constantly for 1–2 minutes to toast the spices and release their aromas.
Stir in the minced ginger and cook for 2–3 minutes, stirring constantly, until fragrant.
Add the Thai chili sauce and minced garlic. Cook for about 1 minute, stirring, until very fragrant.
Pour in the finely chopped tomatoes and add the kosher salt, bread pieces, and bay leaf. Bring the soup to a boil, then reduce heat to medium-low and simmer for 3–4 minutes.
Remove and discard the bay leaf. Working in small batches, carefully transfer the soup to a blender and puree until smooth. Alternatively, use an immersion blender directly in the pot to puree the soup.
Stir the coconut sugar and chicken stock into the pureed soup. Bring to a boil, then reduce heat and simmer for 5 minutes. Just before serving, stir in the brandy or white wine vinegar. Taste and adjust seasoning as needed.
While the soup is simmering, preheat your oven to 400°F. Spread the peeled and deveined shrimp on a baking sheet in a single layer.
Drizzle the shrimp with 2 tablespoons of olive oil. Sprinkle with 1 teaspoon of ground cumin, ½ teaspoon kosher salt, and the remaining ¼ teaspoon black pepper. Toss gently to coat evenly.
Roast the shrimp in the preheated oven for 5–6 minutes, stirring halfway through, until the shrimp are opaque, firm to the touch, and have reached an internal temperature safe for consumption (shrimp cook quickly and should not be overcooked).
To serve, ladle the soup into bowls. Place 3 roasted shrimp in the center of each bowl. Sprinkle with fresh chopped chives and drizzle with a small amount of olive oil. If desired, add a splash of heavy cream or half-and-half.
Serve immediately with crusty bread on the side.
