I was inspired by Levi Roots recipe but I’ve changed it a bit into a vegan version. My boys love it. They already said I should be selling it. Let me share my secret with you guys. Tell me what you think.
- 1 litre fresh carrot juice (I also use left overs too, to make the soup thicker)
- 1 litre water
- 2 sweet potatoes, peeled, cut into small pieces
- 1 can (400g) chickpeas
- 70 g creamed coconut
- 1 or 2 Scotch bonnet chilli, chopped (remove the heat-giving seeds if desired)
- 2 cm in piece fresh root ginger, peeled, finely chopped
- 4 garlic clove, finely chopped
- Half cup soup mix (I use one from Mark and Spencer)
- 2 Large handful callaloo leaves or spinach leaves, washed, shredded (optional)
- Handful chopped fresh coriander leaves
- Black pepper
- Bring the carrot juice and water to the boil in a pan.
2. Add the sweet potatoes, chickpeas, creamed coconut, chilli, ginger, garlic and soup mix and reduce the heat to a simmer. Simmer the mixture for 10-15 minutes.
3. Add the coriander and shredded callaloo or spinach, if using, to the mixture and continue to simmer for a further 10 minutes, or until the sweet potato pieces are tender.
4. Once the vegetables are tender, the soup can be served straight away. 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.)
5. Season, to taste, with freshly ground black pepper and salt.