Melt the butter in a large soup pan over medium heat and add the plantains, leeks, carrot, onion and celery. Let the vegetables sauté for about 5 minutes, stirring occasionally in the meantime.
You can cook with the 1 scotch bonnet pepper. If so, leave it whole and skewer it on a stick that you stick into the soup. Alternative is a madame Jeanette
Add water, chicken broth powder, rosemary, thyme, bay leaf, spices, sugar and chili. Stir well and bring to a boil. Turn on low and simmer gently for about an hour. Remove from heat and remove rosemary, thyme, bay leaf and the chili. Puree with a hand blender. Add the cream, coconut milk and orange juice and stir well. Return to heat and let warm through. Season to taste with salt and pepper.
Garnish with a fried banana (plaintain chip) and fresh parsley.