Heat the olive oil in a large saucepan over a medium heat. Add the turmeric, cumin and cayenne, then cook for 1 minute, they should smell amazing.
Add the onions and salt and cook for 5 minutes or until slightly softened. Add the garlic. Add a drizzle more oil if it’s all starting to stick to the pan.
If you’re using corn on the cob, while the pan is sizzling away, cut the kernels off the corn cobs using a sharp knife. Stand them on their ends and slice downwards towards a chopping board, cutting as close to the core as you can.
Add the corn to the onion mixture in the pan and stir to coat with the spices. Cook for 5 minutes, then add the stock. Bring to the boil, then reduce the heat to low and simmer for another 5 minutes.
Remove the saucepan from the heat and transfer the mixture to a blender. If you don’t have a blender you can use a stick blender in the saucepan, just be careful not to flick it everywhere!
Add the Avonmore Cooking Cream with the lime juice, put on the lid of your blender, then blend on high until smooth. You can make this any consistency you like: add water to thin if you want to, then season to taste with salt.
Serve the soup in bowls, swirl through a drizzle more cream and torn fresh coriander leaves for colour and flavour.