1. Peel the plantains and chop all the vegetables.
2. Heat the oil in a large pot. Add the shallots, celery, garlic and ginger and sauté until golden brown.
3. Stir in the sugar and caramelize lightly. Add the curry powder and plantains and mix well.
4. Add the chicken stock and bring to a boil, allowing to simmer for 20 minutes.
5. Add the heavy cream and simmer for 10 minutes.
6. Remove from the heat and blend the soup until smooth - you can use a hand whisk, or better yet (though not traditional) a blender for a smoother result.
7. Sprinkle with chopped cilantro and season with salt and pepper.

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Photo: Kallo Food; Just Bouillion Stock Cubes.