1 tbsp of tapioca mixed with 2 tbsp of warm water (for thicker soup)
Melt 2 tbsp of coconut oil in a large stock pot on medium heat.
Proceed to add the onions, scallions, thyme. carrots, garlic, bell peppers, kale, ginger and okra then sautee until the vegetables are slightly soft and fragrant. This should take approx 5 minutes make sure to stir to prevent the onions and garlic from sticking/burning.
Pour the vegetable stock and coconut milk into the pot and stir in the tapioca mix if you want a thicker soup base.
Bring the creamy soup to a rolling boil then season with parsley, black pepper, salt, chilli flakes and stir.
Add the scotch bonnet (DO NOT BURST OR PRICK) then reduce the heat to low with the lid on.
Simmer for 20 minutes until the soup thickens.
Discard the thyme stems and scotch bonnet before finally adding shrimp.
Gently stir and allow the shrimp to cook through for 5 minutes, they should turn pink when done
Squeeze the lime over the entire soup before serving