Ital carrot and sweet potato soup

Ingredients:-
1 litre carrot juice (I juice them fresh in a juicer)
2 sweet potatoes, peeled and cut into 2cm chunks
1 x 400g can chickpeas, drained
4cm chunk of creamed coconut, from a block
1 small hot red chilli (ideally Scotch bonnet), chopped (seeds left in or removed, depending on how hot you like it)
2cm piece of fresh root ginger, very finely chopped
1 garlic clove, finely chopped
Leaves from 2 sprigs of thyme, finely chopped
Large handful of callaloo or spinach leaves, washed thoroughly, tough stalks removed (optional)
Black pepper (optional)
1 tablespoon chopped fresh coriander leaves, to garnish
Low fat sour cream or Greek yogurt, to serve (optional)

Method:

1 Put the carrot juice in a medium-sized saucepan and bring to the boil. Add the sweet potatoes, chickpeas, creamed coconut, chilli, ginger, garlic and thyme. 2 Simmer gently, covered, for 10 minutes or until the potato is soft. Shred the callaloo or spinach, if using, and add to the soup 5 minutes before the end of cooking time. Leave the soup chunky or smash up the chickpeas and sweet potato with a potato masher if you want. (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.) 3 Season with black pepper, if liked and garnish with fresh coriander. Serve each bowl with a blob of sour cream or Greek yogurt on top, if liked.