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

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