1. Add vegetable oil to a large pot over medium heat. Once the oil is hot, add onions and saute for 2 minutes. Add the minced garlic, ginger and green chili and saute for 1 minute. Stir in carrots and cook for 2 minutes, stirring occasionally. Add corn kernels and red chili flakes and stir. Cover and cook for 5 minutes, stirring occasionally. Add coconut milk and vegetable broth. Stir and bring to a boil over high heat. Simmer over low heat for 15-20 minutes. Take off heat and stir in lime juice. Season with salt and pepper to taste.
2. Take 1/3 of the soup and add it to a blender. Blend until smooth. Add the blended soup back to the soup pot and mix well.

Tadka

1. In a small saucepan, add the vegetable oil over medium heat. Add mustard seeds. Once the mustard seeds start to pop, add the cumin seeds and asafoetida. Stir for 15 seconds and add curry leaves. Be careful when adding the curry leaves as they will sputter. Remove from heat and add turmeric powder. Pour the tadka over the soup and stir in. Garnish with cilantro and serve.