Peel and dice potatoes and cho-cho, cover with 2 cups water and set aside.
Bring 4 cups water to a boil and add the diced Irish potatoes and cho-cho.
Add Grace Coconut Milk, escallion, thyme, pimento berries, Grace Cock Soup Mix, salt and Grace Caribbean Traditions Black Pepper, and simmer until potatoes and cho-cho are tender.
Drain Grace Gungo Peas and add to the soup mix along with the sliced carrots.
Lower flame and continue to simmer until soup thickens.
To Serve: Soup should be served hot.