Start by removing the kernels from the 4 ears of fresh corn. Set the corn kernels aside and keep the cobs for flavor.
In a large pot, heat 1 tablespoon of oil over medium heat. Add the chopped garlic, celery, and onion. Sauté for about 3-4 minutes until translucent.
Stir in the sliced carrots, diced sweet potato, yellow split peas, red and green bell peppers, and the corn kernels. Add the optional scotch bonnet pepper if desired.
Pour in 4 cups of water and 1.5 cups of stock. Add the sprig of thyme and season with salt and pepper. Bring to a boil, then simmer for about 30 minutes.
Remove the thyme sprig and use an immersion blender to puree the soup to your desired consistency.
Stir in 1 cup of Kendel coconut milk and let simmer for an additional 5-10 minutes.
In a bowl, mix 1 cup of flour, 1/2 cup of water, 1/2 tsp of salt (if using), and 1/2 tsp of baking powder to form a dough. Roll into small balls.
Drop the dumpling balls into the simmering soup and cook for about 10 minutes, or until they float to the top.
Taste the soup one last time, adjusting seasoning as needed. Stir in the chopped cilantro just before serving.
