This will serve four generously.
Heat 2 tblsp of olive oil in a large pan and fry two chopped onions, I peeled, diced carrot, 2 sprigs of thyme over a medium heat for 4 minutes.
Add two peeled and diced sweet potatoes, a can of chopped tomatoes and can of coconut milk, 250ml of vegetable stock and a bay leaf.
Add a teaspoon of west indian hot pepper sauce, bring to the boil, then cover and simmer for half an hour. 20 minutes into simmering time, add a drained can of black eyed peas.
For thicker soup, blitz half in blender once it's cooked.
It's ready to serve.