Instructions: Heat oil in a large pot over medium heat. Add chopped onion, corn, curry powder, ginger, salt and cayenne. Stir and cook for 10 minutes. Remove from heat.

Drain tofu, cut up and put into a food processor, and blend until smooth. Stop and scrape down sides of bowl.

Add half of the corn mixture and about 1/2 cup of chicken broth to the bowl of food processor and blend with tofu until fairly smooth.

Scrape mixture from food processor into large pot of remaining corn mixture. Add all of the remaining broth. Stir and bring to a simmer. Cook 5 minutes, stirring occasionally. Season with salt to taste. Evenly distribute into four soup bowls. Garnish with finely sliced green onions.

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