Ingredients

• 2 large ears of sweet corn (or off-season 2 cups drained canned corn)
• 2 tablespoons butter (preferably clarified) or oil
• 1 tablespoon freshly grated ginger
• 2 cloves garlic, finely grated
• 1 heaping teaspoon turmeric powder
• 1/2 teaspoon hot paprika powder (or to taste)
• 500 ml vegetable broth or water
• 1 can (400 ml) coconut milk

Optional

• piece of fresh chilli pepper
• 1/3 teaspoon red curry paste

For serving, e.g:

• salsa with grilled corn and thyme, optionally with feta
• paprika powder, hot or sweet

Preparation

1. Husk the corn and rinse. Place on a cutting board and cut off the kernels with downward strokes of the knife. If making salsa for garnish, cut a piece of corn cob and grill it until the kernels darken.
2. In a wide pot with a thick bottom, heat the butter or oil, add the grated ginger, garlic and curry paste and chilli pepper if using. Stir and cook for about 1-2 minutes until the ingredients start to brown. Add the corn kernels and cook for about 1-2 minutes, stirring occasionally, until all the corn is lightly toasted. Add the turmeric and hot paprika powder and stir. Add the broth or water and quickly bring to a boil. Season with salt and cook for about 5 more minutes. Add the coconut milk and bring to a boil. Cook for about 10 minutes, until the corn is soft.
3. Pour the soup into a blender and blend thoroughly into a smooth cream, then pour back into the pot directly through a sieve. Stir with a spoon and press the soup through the sieve so a smooth soup collects in the pot and as few corn husks as possible remain on the sieve.
4. Heat the soup before serving, serve for example with salsa made from grilled corn and thyme (mix the grilled corn kernels with 1 teaspoon of oil, thyme leaves, salt and pepper, optionally with crumbled feta). Sprinkle with paprika powder.