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