Preheat oven to 400 degrees F. Place plantain on a baking sheet and roast until skins are black and plantains are soft, remove and let cool. Peel and cut into chunks. Heat maple syrup over medium heat, add the roasted plantain and saute until caramelized. Remove with slotted spoon and place food processor and process until smooth.

Place potatoes, plantains and vegetable stock in a medium saucepan and cook for 30 minutes. Add the coconut milk and cook for 5 minutes. Place in a food processor and process until smooth. Season with salt and pepper to taste.

Smoked Chile Crema: 1 cup creme fraiche 2 teaspoons chipotle pepper puree Salt

Combine creme fraiche and chipotle puree in a small bowl and season with salt

Assemble: Cilantro leaves

Ladle soup into 8 bowls. Drizzle with smoked chile crema and garnish with fried plantains and cilantro leaves.