Average: 5 (1 vote)
Active time
10 minues
Total time
30 minutes
4 bowls

2 tablespoons butter or coconut oil 

4 shallots, finely diced

2 large carrots, quartered and finely diced

2 habanero or scotch bonnet peppers, sliced in half and deseeded

4 cups low sodium vegetable broth

1 bunch or 16-ounce box of spinach (or callaloo if you can find it)

½ cup coconut milk

1 tablespoon ground allspice

1 teaspoon sea salt 

  1. Heat the butter on medium-low heat in a soup pot or Dutch oven.  Add the shallots, carrots, and peppers, and slowly cook, stirring ocassionally for a good 5 minutes, covered, until the carrots are soft and the aromas are full-blast. 
  2. Pour 2 cups of the vegetable broth into your blender. Add two handfuls of greens and blend, until totally pureed. Keep adding greens, and as much broth as needed each time, until you’ve blended your bunch.
  3. Add the puréed greens and the rest of your vegetable broth to the pot. Add the coconut milk and sea salt. Cover and simmer on medium heat for 10 minutes, stirring occasionally.
  4. Serve in a cup or bowl as a starter, side or main dish. The soup’s delicious with a slice of bread for dipping. 

*Note: Habanero and Scotch Bonnet peppers pack a ton of heat. Leave your peppers whole, sliced just in half, to lend their heat to the pot. Remove the peppers once the soup is ready to be served. 

An Oldways recipe and photo.


Calories: 187
Fat: 13g
Saturated Fat: 11g
Sodium: 1173mg
Carbohydrate: 16g
Fiber: 4g
Sugars: 4g
Protein: 5g

Yield: 4 bowls

How'd it Taste?

I love this Web-Site! Fantastic recipe. I substituted chicken broth since I had some on-hand that was nearing its "Use-By-Date;" added extra carrots since mine were starting to look dull; doubled the recipe; and added cooked quinoa during the final minutes (to make it more hearty for lunch). Definitely a keeper!

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