¼cuppacked chopped fresh cilantroplus more for garnish
4cupschicken brothif using low sodium, you'll need about 1 tsp more salt
1 ½lbssweet potatopeeled and cubed
1 14-ozcan coconut milk
1cupcorn kernels(fresh or frozen)
Heat the oil in a large dutch oven over medium-high heat and cook the onions with 1/2 tsp of salt until soft, about 10 minutes. Add chilli, garlic, ginger and cilantro and cook another 2 minutes until soft.
Add broth, sweet potato chunks, remaining tsp of salt, coconut milk and corn and bring to a boil. Reduce heat, cover and simmer until sweet potatoes are very soft, about 20 minutes.
Puree soup using an immersion blender or by blending it in two batches with a standing blender. Taste, add more salt if needed. Top with more cilantro, if desired.