Make sure your kidney beans have been soaked overnight to ensure they're tender. Chop your onion, garlic, ginger, and carrot to have everything ready!

In a large pot, heat a splash of vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 3-5 minutes, or until the onion is translucent and fragrant.

Add the soaked kidney beans, fresh thyme, and Scotch bonnet pepper to the pot, stirring to incorporate with the aromatics.

Pour in the vegetable broth and coconut milk, stirring to combine all ingredients.

Increase the heat to high, bringing the mixture to a boil. Once it reaches a rolling boil, reduce the heat to low and cover the pot.

Allow the soup to simmer for about 30 minutes, or until the beans are tender. Keep an eye on it, ensuring it doesn’t stick to the bottom!

Add the chopped carrot to the pot in the last 10 minutes of cooking, stirring occasionally, and season with salt and pepper to taste.

Once cooked, remove the Scotch bonnet pepper (unless you enjoy extra heat) and ladle the soup into bowls. Top with fresh green onions for a beautiful presentation!