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Soften the butter in a wide, heavy saucepan. Add the carrots and onion and season with salt and pepper. Cook over somewhat low warmth, stirring infrequently, till the vegetables are softened and golden, about 30 minutes. Add the scallions, Scotch bonnet, soy sauce, thyme, ginger, cumin, allspice and nutmeg and whisk till fragrant, about 4 minutes. Add the stock, potato and bay leaf and carry to a boil. Duvet and simmer over low warmth till the potato is tender, about 25 minutes.
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Employ the soup from the warmth and let stand for 10 minutes, then preserve away the bay leaf. Puree the soup in batches in a blender and return it to the saucepan. Season the soup with the lemon juice and salt and pepper.
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In a medium bowl, toss the pears with the lemon juice. Fold in the parsley, allspice and nutmeg. Relax the indulge in.
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Peel the plantain and thinly reduce it on the diagonal. In a wide skillet, warmth 1/4 lumber of oil till lustrous. Add half of the plantain slices and fry over realistic warmth till golden brown and crisp, about 2 minutes per aspect. Drain on paper towels even as you fry the relief. Season with salt appropriate earlier than serving.
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Reheat the soup. Ladle into shallow bowls and garnish with the frigid pear indulge in. Encourage with plantain chips.
Bear Forward
The soup would possibly perhaps even be refrigerated for up to a couple days and the pear indulge in for 1 day. The plantains would possibly perhaps even be fried early in the day; reheat them in the oven.