Ital Carrot and Sweet Potato Soup

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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