1. Chop onion, green onion, red pepper, celery and carrots.
2. Cube sweet potato.
3. Slice garlic very finely.
4. Cut corn cobs into rounds.
5. Sauté garlic, onions, green onion, red pepper and celery in olive oil for 3 minutes.
6. Add split peas (soaked overnight), fresh thyme, corn kernels, black pepper, salt and half of the sweet potatoes and sauté for 2 minutes.
7. Add vegetable broth.
8. Bring to a boil, then reduce to medium heat and simmer for 30 minutes.
9. Using a blender, puree the soup without making it too smooth.
10. Add remaining sweet potato cubes, corn rounds, coconut milk and Scotch Bonnet pepper.
11. Continue to simmer for 30 minutes
12. Serve with fresh cilantro. Trinidadians also use blessed thistle, which can be found in Caribbean grocery stores.

Chef’s secret

• Be sure not to pierce the Scotch Bonnet pepper, as the soup will become too spicy if you do.