Jamaican Carrot Soup

Ingredient:

• SOUP
• 5 tablespoons unsalted butter
• 2 pounds carrots, thickly sliced
• 1 large onion, thinly sliced
• Salt and freshly ground pepper
• 4 large scallions, thinly sliced
• 1/4 to 1/2 Scotch bonnet chile, seeded and thinly sliced
• 1 teaspoon soy sauce
• 1 teaspoon chopped thyme
• 1/2 teaspoon minced ginger
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground allspice
• 1/8 teaspoon freshly grated nutmeg
• 6 cups chicken stock or canned low-sodium broth
• 1 small red potato, peeled and thickly sliced
• 1 bay leaf
• 1 tablespoon fresh lemon juice
• PEAR RELISH
• 4 firm, ripe Bartlett pears—peeled, cored and cut into 1/2-inch dice
• 4 teaspoons fresh lemon juice
• 1/4 cup chopped flat-leaf parsley
• 1/4 teaspoon ground allspice
• 1/8 teaspoon freshly grated nutmeg
• PLANTAIN CHIPS
• 1 large ripe plantain
• Vegetable oil, for frying
• Salt