Instructions

1. Preheat the oven to 200°C. Remove the husks then place the cobs on a baking sheet. Rub them with the oil or butter, season to taste. Roast them for about 30 minutes, turning them over a couple of times. When the kernels are soft and lightly browned remove them from the oven and let them cool.
2. Meanwhile, prepare the vegetables. Thinly slice the onions and leeks, finely chop the carrots & garlic.
3. Heat the remaining oil or butter in a pan, then sauté the vegetables under cover at low temperature. Add the stock and the bring to the boil.
4. Stand each sweetcorn cob on a plate, then using a sharp knife, cut the kernels off. When the soups starts boiling add the kernels and simmer for 5 minutes.
5. Meanwhile, prepare the spiced oil: dry-fry the cumin seeds and coriander seeds until fragrant, then crush them using a pestle & mortar. Add the chilli, salt, turmeric, paprika, salt and pepper, and enough butter or oil to have a textured paste.
6. Blend the soup until creamy. Add the lemon juice then taste it - If it's not sweet enough add a little sugar. Season to taste. If necessary reheat before serving.
7. Serve with a spoonful of the spiced oil/butter and some flatbread on the side if you like.