Heat a grill pan over medium heat. Shuck corn and remove silk. Brush corn with 1 tablespoon olive oil and roast the corn, turning occasionally for about 15 minutes, until you get some good grill marks on the corn. When the corn is finished roasting, carefully cut the kernels off the cob. Reserve the cob.

While the corn is roasting, peel and dice the onion, carrot and potatoes. Be sure to cut the potatoes in a small dice, about ½"x½".

Heat a stock pot over medium heat, add the olive oil and onions, corn, celery and potatoes. Season with all of the spices; salt, pepper, red pepper flakes, curry powder, coriander & turmeric. Sauté for 5 minutes until the onions just begin to soften, stirring occasionally.

Add garlic and sauté until the garlic becomes fragrant (about 30 seconds).

Add the vegetable stock and the cobs (you may need to cut them in half - the cobs have a lot of flavor, so why waste that?!!). Increase the heat to high and bring to a boil. Boil about 10 minutes or until the potatoes are very tender. When the potatoes are tender, remove the soup pot from the heat. Remove the corn cobs and discard. Using a slotted spoon, remove about 2 cups of the vegetables and set aside. Using an immersion *blender, blend the remaining soup mixture until the soup is smooth.

Add the remaining vegetables back in, all of the corn that you've removed from the cob and 1 cup heavy cream, reheat if necessary.