Heat the oil in a large soup pot and fry the onions and ginger until onions become glassy.

Add cumin and curry powder and fry for another minute.

Add carrots, two-thirds of the corn, the water and soup or stock.

Bring to the boil , then reduce heat and allow to simmer covered for 1 ½ hours.

Meanwhile, fry the other 1/3 of the sweetcorn in a little oil until golden brown and set asideto cool.

After 1 ½ hours, remove the soup from heat and liquidise it, either in a food processor or with a hand blender. If you feel it is too thick add a little stock or water. You don’t want it too smooth just nicely blended as you want a grainy texture.

Season with salt and pepper. The carrots and sweetcorn are  rather sweet, so you will need salt to bring out the flavours in  the soup.

Return the soup to the pot to reheat before serving with the fried sweetcorn sprinkled on top.