1 litre/1ΒΎ pints fresh carrot juice
1 Scotch bonnet chilli, chopped (remove the heat-giving seeds if desired)
1 tbsp chopped fresh coriander leaves
1 garlic clove, finely chopped
2cm/ΒΎin piece fresh root ginger, peeled, finely chopped
2 leeks, trimmed, chopped
large handful callaloo leaves or spinach leaves, washed, shredded (optional)
2 sweet potatoes, peeled, cut into 2cm/ΒΎin pieces
2 sprigs fresh thyme, leaves only, finely chopped
1 x 400g/14oz can chickpeas, drained and rinsed
freshly ground black pepper
4cm/1Β½in piece creamed coconut
knob of butter
4 tsp soured cream or Greek-style yogurt