Ingredients

Steps

• Bring 1 liter of carrot juice to the boil in a large pan.
• Add leeks, sweet potatoes, chickpeas, coconut, chilli, ginger, garlic, and thyme then simmer for 5 minutes.
• Add shredded callaloo or spinach and simmer for another 5 minutes until sweet potatoes are tender.
• Mash the vegetables for a chunky texture or blend in a food processor for a smooth consistency.
• Stir in the butter until melted and season with black pepper to taste.
• Ladle into bowls and garnish with a drizzle of soured cream and fresh coriander.