Directions:

1. Heat the olive oil in a 2-quart heavy-bottom saucepan over medium heat. Place the bacon in the pan and cook until it is crispy, 6 to 8 minutes. Add the onions, carrots, celery, and cook until the vegetables are tender and the onions are translucent, about 3 to 4 minutes, stirring constantly. Add 2 teaspoons of the garlic and the curry powder and sauté until fragrant, 30 to 45 seconds, stirring constantly.
2. Add the plantains and the sweet potatoes.
Add the stock and bring to a boil and then reduce to a simmer.
Stir in the coconut milk, half of the salt, and half of the pepper. Remove the soup from the heat and transfer to a clean container.
3. Blend the mixture in food processor, in batches if necessary, until smooth. Stir in the lime juice and return mixture to sauce pan. Bring the soup to a simmer.
4. Heat the butter in a heavy-bottomed frying pan over medium heat. When the butter has melted, add the remaining 2 teaspoons of garlic. Season the shrimp with the Creole or Cajun seasoning and add them to the pan. Cook, stirring occasionally, until the shrimp turn pink, about 3 minutes. Add the tomatoes, avocado, and chopped cilantro to the pan and season the mixture with the remaining salt and pepper. Remove from the heat.
5. Serve the soup by placing into each of 4 bowls. Garnish each bowl with 1 tablespoon of the shrimp and avocado mixture. Spoon 1 teaspoon of sour cream on top of the shrimp and garnish the soup with a sprig of cilantro.