Ingredients

• 1 tablespoon olive oil
• 1/2 onion
• 2 cloves garlic
• 1 small leek
• 1 large carrot
• 1 small can of corn
• 1 liter broth or stock
• 1 single chicken breast
• 1/4 cup heavy cream 30% or coconut milk
• spices: 1/2 teaspoon each of caraway, sweet paprika, hot paprika, turmeric, dried oregano, ground coriander and salt and pepper
• for serving: fresh coriander or parsley

Preparation

1. In a pot with oil, cook diced onion until translucent. Add garlic pressed through a press and finely chopped leek (white and light green parts) and fry together for a moment.
2. Add peeled and diced carrot and stirring occasionally fry for about 2 - 3 minutes. Add spices and fry for a moment while stirring. Add corn and pour hot broth, bring to boil.
3. Pour hot broth and bring to boil. Put diced chicken breast in the boiling broth. Season the soup with pepper and if necessary salt.
4. Lower heat and cook for about 15 minutes. Remove from heat, add heavy cream and mix.
5. Serve with chopped coriander or parsley.