Spiced Sweetcorn Soup

2 tablespoons vegetable oil

1 teaspoon cumin seeds

3 garlic cloves, chopped

1 onion, chopped

300 grams (or 10.5 ounces) sweetcorn kernels (from about 3 ears of corn), fresh or thawed

1 inch piece fresh ginger, peeled and chopped

2 hot green chilies, slit lengthwise

3/4 teaspoon salt

3/4 teaspoon ground turmeric

400 ml (1 2/3 cups) light vegetable stock or water

100 ml (1/2 cup) whole milk

3 tablespoons cream

1 tablespoon butter

1/2 lemon, juiced

Heat the oil in a heavy­-based pan on a medium­-high heat, and add the cumin seeds.  When they crackle, add the garlic and onion and sauté for 3–4 minutes, until the onion is translucent.  Add the sweetcorn kernels, ginger, chilies, salt, and turmeric, and cook for a further 3–4 minutes.  Now add the vegetable stock and let the soup simmer for about 20 minutes.  

Transfer the soup to a blender or food processor and blend, then strain back into the pan. Return the soup to the heat and add the milk and the cream.  Simmer on a medium-low heat for 3–4 minutes.  Stir in the butter and lemon juice.  Adjust the seasoning to taste. 

Serves 2-4.

From Cinnamon Kitchen by Vivek Singh