Corn and Ginger Soup

Adapted from Vegan Fire & Spice by Robin Robertson.

2 tablespoons vegetable oil
1/2 onion, chopped
1-1/2 tablespoons minced fresh ginger
3 cups fresh or frozen corn kernels
2 cups water
1 cube vegetable stock
1 cup unsweetened MimiCreme
1/2 to 1 cup string beans, trimmed and cut into bite-size pieces
2 teaspoons curry paste with lemongrass
2 teaspoons brown sugar
1 tablespoon cornstarch
2 tablespoons water
2 to 3 tablespoons minced fresh cilantro
salt and pepper, to taste

Heat the oil in a large saucepan over medium heat. Add onion and ginger and cook for about 5 minutes. Stir in the corn, water, vegetable broth cube and string beans. In a small bowl, blend cornstarch and 2 tablespoons water. Add cornstarch mixture to saucepot. Simmer about five minutes, stirring occasionally. Add the MimiCreme, curry paste and sugar. Season with salt and pepper. Cool slightly. Using a slotted spoon, transfer solid contents to a blender and puree; then return pureed mixture to saucepan to reheat before serving.