Dice the onion and slice the shallots. Add to a soup pot and water or oil sauté until they start to soften. Press the garlic and add to the pot. Dice the green pepper, slice the carrots and cut the potatoes into quarters. Add to the pot. Add the corn, curry powder, ginger powder, coriander, and turmeric. Toss around to coat the vegetables. Add the coconut milk, water, lime juice, a pinch of salt and a splash of tamari or coconut aminos. Cover and cook until the potatoes are soft. Taste and adjust salt.
Serve with fresh cilantro and scallions. Enjoy!