Curry Tomato Soup With Cumin Roasted Shrimp {Gluten-Free}
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Foolproof Living · by Aysegul Sanford★ 5.0 (4)

Curry Tomato Soup With Cumin Roasted Shrimp {Gluten-Free}

NUTRITION · PER SERVING35M COOK
CAL 18%·PRO 72%
CARBS 30G33% OF CAL
6G FIBER10G OTHER14G TOTAL SUGAR
FAT 12G29% OF CAL
2G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A curry-spiced tomato soup with coconut milk and topped with roasted shrimp. Ready in under 40 minutes, it's a complete meal that's naturally gluten-free.

mainthaisoupshellfishgluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 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)
  • 2 pounds large shrimp (10-15 per pound, peeled and deveined)
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
PREP
15M
SODIUM
859MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.