Ingredients
- 2 Tbsp coconut oil
- 1 small red onion, diced
- 2 garlic cloves, minced
- 2 celery stalks, chopped (about 1 1⁄2 cups)
- 2 medium carrots, chopped (about 1K c)
- 4 small Yukon Gold potatoes, peeled and cut into K-inch cubes
- 2 1⁄2 cups fresh corn kernels (from 4 ears) or frozen corn
- 1 (14 oz) can full-fat coconut milk
- 2 cups vegetable broth or 2 cups water plus 2 tsp vegetable bouillon paste
- 1 tsp red chili flakes
- 1 tsp freshly ground black pepper, plus more to taste
- Salt
- 1 cup chopped fresh cilantro, for garnish
