Curry Tomato Soup with Shrimp

Name: Curry Tomato Soup with Shrimp
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; ½ teaspoon kosher salt; ¼ teaspoon black pepper