1 litre/1¾ pints fresh carrot juice
2 sweet potatoes, peeled, cut into 2cm/¾in pieces
4cm/1½in piece creamed coconut
1 Scotch bonnet chilli, chopped (remove the heat-giving seeds if desired)
2cm/¾in piece fresh root ginger, peeled, finely chopped
2 sprigs fresh thyme, leaves only, finely chopped
large handful callaloo leaves or spinach leaves, washed, shredded (optional)
freshly ground black pepper
1 tbsp chopped fresh coriander leaves
Bring the carrot juice to the boil in a pan.
Add the sweet potatoes, creamed coconut, chilli, ginger, and thyme and reduce the heat to a simmer. Simmer the mixture for 4-5 minutes.
Add the shredded callaloo or spinach, if using, to the mixture and continue to simmer for a further 4-5 minutes, or until the sweet potato pieces are tender.
Once the vegetables are tender, the soup can be served straightaway. However, if you prefer a thick, chunky soup, mash the vegetables in the soup lightly using a potato masher. If you prefer a smooth soup, blend the mixture in a food processor until smooth. (NB: You may need to add extra carrot juice to the soup if mashing or blending it as it will thicken considerably.)
Season, to taste, with freshly ground black pepper.
To serve, ladle the carrot and sweet potato soup into four serving bowls. Then sprinkle over the fresh coriander.