Recipe courtesy of Levi Roots
Save Recipe Print
Total:
40 min
Prep:
30 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Bring the carrot juice to a boil in a medium-sized saucepan. Add the sweet potatoes, chickpeas, creamed coconut, chile, ginger, garlic, and thyme. Simmer the ingredients gently, covered, for 10 minutes, or until the potatoes are soft. Shred the callaloo or spinach, if using, and add the leaves to the soup 5 minutes before the end of the cooking process. Leave the soup chunky or smash the chickpeas, and sweet potato with a potato masher, if desired. Adjust the consistency of the soup, to taste, with a little extra carrot juice or stock if you decide to mash it, as it will become very thick. Finish the soup with the butter, if using, and season with black pepper. Garnish with the fresh cilantro, and serve each bowl with a drizzle of cream or a dollop of Greek yogurt on top.

Cook's Note

*Can be found in specialty Hispanic markets and online. . Chile seeds may be left in or removed, depending on how hot you like it.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Fully Loaded Baked Potato Soup

Recipe courtesy of Guy Fieri

Baby Carrots

Recipe courtesy of Rachael Ray

Sweet Potato Casserole

Recipe courtesy of Anne Burrell

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Sweet Spicy Smokey Roasted Almonds

Recipe courtesy of Ree Drummond

Baked Potato Wedges

Recipe courtesy of Ina Garten

Carrot Cake Recipe

Recipe courtesy of Robert Clinton

Roasted Carrots, Spanish Spices, Yogurt Sauce, Harissa

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword