Peel off the onion and garlic clove, cut into large pieces. Heat 1 tablespoon of oil in a saucepan, sauté the onions and garlic briefly.
Put the corn kernels in a sieve and drain well. Put 2 tablespoons of the corn aside. Put the corn in the pot and let it simmer briefly. Pour in the vegetable stock and simmer for about 15-20 minutes. Pour in the cream and add the Finely puree the soup, add curry powder to taste and season with salt and pepper if necessary.
Lightly fry 2 tbsp corn in a pan with the remaining rapeseed oil (1/2 tbsp). Arrange the corn curry cream soup on plates, serve garnished with 1 tablespoon corn and some chilli threads.
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