Preheat oven to 375 Farenheit (190 Celsius)
Cover 2 baking pans with aluminum foil.
Pour 2 tbsp of Olive Oil into a large bowl. Toss the Sweet Potatoes and Red Peppers.
Season with Salt and Pepper.
Transfer Potatoes and Red Pepper onto separate baking trays and bake for 40 minutes
Remove from oven.
Heat the remaining 2 tbsp of Olive oil in a large pot at medium heat. Add the butter, stir, add onion celery and carrots and cook for 5 minutes.
Add Garlic, Coriander, Cumin and cinnamon and stir in.
Add Vegetable Broth and Coconut milk and bring to a boil.
Add Sweet Potatoes, Red Peppers and Corn.
Cook for 15 minutes.
Puree half with hand blender and return to pot for serving.
Serve garnished with fresh Chives or Coriander.
You can substitute the Vegetable broth with Chicken broth.
Serve with a Red Wine. We suggest Jost's Great Big Red.