Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until soft and translucent.

Stir in the minced garlic, smoked paprika, and allspice, cooking for another minute until fragrant.

Add the cubed sweet potato, rinsed kidney beans, coconut milk, and vegetable broth to the pot. Stir well to combine.

Add the fresh thyme sprigs and the whole scotch bonnet pepper. Be careful not to burst the pepper if you only want the flavor without intense heat.

Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 30-35 minutes, or until the sweet potatoes are tender.

Remove the thyme stems and the scotch bonnet pepper carefully.

For a thicker consistency, use a potato masher to crush some of the beans and potatoes directly in the pot, or blend 1 cup of the soup and return it to the pot.

Season with salt and black pepper to taste before serving hot.