Caribbean Style Turkey & Sweetcorn Soup - Ainsley Harriott

Ingredients

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 350g potatoes, scrubbed or peeled, chopped
• 1 x sachet of Ainsley Caribbean Mango Curry Paste*
• 750ml vegetable stock
• 1 x 400ml tin coconut milk
• 300g leftover turkey meat, shredded
• 1-2 fresh corn cobs, cut into 2cm slices (optional)
• 1 x 160g tin of sweetcorn
• sliced chilli and chopped coriander, to garnish