Ingredients

• 1 litre/1¾ pints fresh carrot juice
• 2 leeks
• trimmed
• chopped
• 2 sweet potatoes
• peeled
• cut into 2cm/¾in pieces
• 1 x 400g/14oz can chickpeas
• drained and rinsed
• 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
• 1 garlic clove
• finely chopped
• 2 sprigs fresh thyme
• leaves only
• finely chopped
• large handful callaloo leaves or spinach leaves
• washed
• shredded (optional)
• knob of butter
• freshly ground black pepper
• 4 tsp soured cream or Greek-style yogurt
• 1 tbsp chopped fresh coriander leaves

Directions

• Bring the carrot juice to the boil in a pan.
• Add the leeks
• sweet potatoes
• chickpeas
• creamed coconut
• chilli
• ginger
• garlic 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.)
• Add the butter to the soup and stir until melted
• then season
• to taste
• with freshly ground black pepper.
• To serve
• ladle the carrot and sweet potato soup into four serving bowls. Garnish each serving with a drizzle of soured cream or a teaspoonful of Greek-style yoghurt
• then sprinkle over the fresh coriander.