This is a wonderful soup, I took the idea from Madhur Jaffrey's "World of the East Vegetarian Cooking" and basically changed the method used because hers was a bit time consuming and in my opinion unnecesary as it turned out great, although I have no doubt that it must be even better if you do it her way! (which I will try one day) Ingredients (serves 2-4) 1 big chopped onion 1 chopped clove of garlic 1 teaspoon of ground cumin seeds 1/8 teaspoon of turmeric a pinch of cayen pepper (to taste) 1 can of coconut milk 3 cups of corn (I used frozen corn which she suggests in her recipe) The recipe calls for freshly grated coconut which I did not use and also a teaspoon of sugar which I didn't put it in for no particular reason. In a pan add some vegetable oil and when its hot add the onion and the garlic and stir until it is translucent. Then add the spices and stir well. Add the coconut milk and the corn, bring to a boil, and cook for aprox 45 min at low hea...
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