Spicy Corn Soup

Curry paste: heat cumin and coriander seeds in a hot pan until fragrant.

Transfer the grains to a mortar, grind together with finely chopped garlic and ginger, turmeric, and ground chili.

Pour the oil in small portions and mix until it becomes a paste. A tablespoon is needed for the soup.

Soup preparation: chop the onion into small cubes. Sauté it with curry paste in a pan that has been preheated with olive oil.

Then add the carrot grated on a coarse grater.

After 5 minutes, add diced potatoes. Fry everything together on low heat for 10 minutes.

Transfer to a pot, pour in broth, add salt and pepper.

When the potatoes are ready, add corn puree (for this, blend one can of corn). Also add 100 grams of whole corn kernels and bring the soup to a boil.

Then blend the prepared soup in a blender until smooth and homogeneous. Pour into a pot.

Add the remaining whole corn kernels to the puree soup and heat on the stove.