Instructions: Finely slice onions. Dice tomato.

Heat the butter in a saucepan and add the onion. Cook until wilted then add the garlic. Stir. Add the curry powder and flour. Stir. Add the tomato, tomato paste, chicken stock and bay leaf, stirring. Let simmer for 10 minutes.

Blend the soup in a food processor or electric blender.

Reheat soup and add the corn. Bring to the boil. Stir in the yogurt and heat without boiling.

Serve sprinkled with chopped chives.

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