Coconut Caribbean Style Soup with King Prawns

Meanwhile, trim and thinly slice the spring onions. Peel and grate the garlic (or use a garlic press).
Halve the pepper and discard the core and seeds. Chop into small 2cm pieces.
Zest and halve the lime. Drain and rinse the kidney beans in a sieve.

Heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add half the spring onion and fry until softened, 2-3 mins.
Add the pepper and cook until slightly softened, stirring, for 4-5 mins more.
Stir in the garlic, poudre de Colombo and the remaining Caribbean style Jerk. Cook for 30 secs, then stir in the kidney beans and chopped tomatoes.

Pour the water for the sauce (see ingredients for amount) into the pan, then stir in the coconut milk and vegetable stock paste.
Season with salt and pepper and bring the soup to a gentle simmer. Stir together and cook until thickened, 10-12 mins.

Once the soup has thickened, remove from the heat. Stir through the roasted sweet potatoes and squeeze in half the lime juice.
Taste and add more lime juice, salt and pepper if needed. Add a splash of water if it looks too thick.

When ready, serve your Caribbean style soup in bowls with the remaining spring onion and the lime zest sprinkled on top. Enjoy!