Vegan Soup/Ital Soup

Ingredients:
6 Cups coconut milk
2 Cups water
1 Cup red kidney beans
1 Cup okra
1/2 lbs yellow yam
1 Caribbean sweet potato
2 Potatoes
1 Cup pumpkin or butter squash
2 Green onion
1 Spring thyme
1 scotch bonnet pepper
1 Maggie pumpkin soup mix
1 Dried coconut


Coconut Milk:

1. Break coconut,  pour out coconut water, then separate the meat of the coconut from the hard outer shell.
2. Cut coconut into small pieces to help with the blending process 
3. Add coconut into the blender and pour 1-11/2 cups of water into the blender and blend until smooth.
4. Strain the blended portion through a strainer. continue to add water to the coconut trash and strain until you get the disired amount.
5. The less water you add the richer the coconut milk will be.                                                          

Instructions:

1. Add water and red kidney beans to pot and cook for 30 minutes.
2. Add coconut milk, pumpkin and scotch bonnet pepper to pot and bring to a boil.
3. Add Caribbean sweet potato, potatoes and yellow yam to pot and cook for 20-25 minutes.
4. Add soup mix, okra, green onion and thyme to the pot and cook for 10-15 minutes.
5. serve warm.