Heat a large saucepan or Dutch oven on medium high until hot. Add the olive oil and onions and stir until slightly softened, 2 minutes. Add the garlic, curry paste and corn, season with 1/2 teaspoon of salt and lots of black pepper and toss until the corn is slightly charred, 4 to 5 minutes. Remove 1 cup of the corn and set aside. Add the potatoes, stock and bring to the boil. Reduce heat to low, cover and simmer for 12 to 15 minutes or until the potatoes are very soft.

Meanwhile, make a topping with the corn mixture that was removed from the pan by combining it with the scallions and almonds; toss to combine.

Using a handheld immersion blender (or transfer it to an upright blender or food processor), puree the soup; I like it still a little chunky, but if you prefer, you can puree until smooth.

To serve, ladle soup into serving bowls, top with the corn, scallion and almond topping.