Heat 2 tbsps oil in a deep non stick pan. Add onions and celery. Crush garlic and add and saute for 2 minutes.
Cut carrot into small pieces and add along with salt, coriander powder, cumin powder and mix well. Add vegetable stock, cover and cook for 2 minutes.
Add 4 tbsps corn, cover and continue to cook. Add jalapeno and cook till carrot is soft. Strain the stock into a bowl and put the solids into a mixer jar. Add ¼ cup cold vegetable stock and grind till smooth.
Pour the stained stock back into the pan add the puree and mix well and bring to a boil. Add 3 tbsps sweet corn, most of the roasted capsicum and mix.
Pour into a soup bowl and serve piping hot garnished with remaining roasted red capsicum and a sprig of fresh coriander leaves.