Serves 2

Ingredients
50g butter
1 onion, chopped
1 garlic clove, chopped
25g ginger, chopped
2 tbsps curry
300g sweetcorn
1 litre vegetable stock
For garnish:
2 tbsps Greek yoghurt
350ml coconut milk
1 tbsp coriander
Red chilli, chopped
5g black sesame seeds, roasted

Method

Melt the butter in a saucepan over low heat and sweat the onions, garlic and ginger until soft.

Add the curry powder and cook for a further two minutes. Add the sweetcorn, vegetable stock, coconut milk and a little salt and simmer for 10 minutes.

Purée the soup in a liquidiser until smooth.

To serve, ladle the soup into a warmed bowl, top with a swirl of yoghurt, chopped chilli and coriander leaves.

Garnish with the roasted black sesame seeds.

Joe Vella is an Executive chef, Hilton Malta.