In a large pot sauté carrots, green pepper, onion and jalapeño in oil until soft, 5 minutes.
Add garlic, cumin, oregano and salt and cook until garlic is fragrant, 1 minute.
Add 8 c water, plantains and half the cilantro. Bring to a boil, reduce heat and simmer 30 minutes.
Cool 15 minutes then purée in batches in blender. Add Chobani to last batch. Reheat and serve with the remaining cilantro and lime wedges.