4 cups fresh carrot juice
2 sweet potatoes, peeled and cut into 3D4-inch chunks
1 (4-ounce) can chickpeas, drained
1 (1 1/2-inch) creamed coconut chunk, cut from a block*
1 small hot red chile, preferably Scotch Bonnet, chopped (wear gloves)
1 (3/4-inch) piece fresh ginger, very finely chopped
1 clove garlic, finely chopped
2 sprigs fresh thyme, leaves picked and finely chopped
1 large handful callaloo (amaranth) or spinach leaves, washed thoroughly, stemmed, optional
Stock, as needed
1 chunk butter, optional
Freshly ground black pepper, optional
1 tablespoon chopped fresh cilantro leaves, for garnish
Cream, sour cream or Greek yogurt, for service, optional
*Can be found in specialty Hispanic markets and online. . Chile seeds may be left in or removed, depending on how hot you like it.
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